Buttermilk Scones

Buttermilk Scones

5 from 1 review

This will easily become your favourite buttermilk scone recipe. These scones are stacked a mile high with beautiful layers and are perfectly flaky and buttery. They taste lovely on their own or use this recipe as a base to spice things up with fruit, nuts, or spices, etc.


Units Scale
  • 2 1/2 cups (320 g) all-purpose flour
  • 2 Tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, cold and cubed
  • 1 cup buttermilk (237 ml) (or sour milk)
  • 1 egg

For the Top of the Scones

  • whipping cream
  • coarse sugar


  1. Preheat the oven to 400˚F. Line a baking sheet with parchment paper and set aside.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. Add butter cubes. Using a pastry blender, cut butter into flour mixture until coarse crumbs form. Set aside.
  4. In a small bowl whisk buttermilk with egg. Pour into the flour mixture and using a fork, mix dough just until dough starts to come together and is ragged.
  5. Turn dough out onto a work surface; gently bring the dough together and fold over itself, approx. 5 times. Don’t overwork your dough. Pat out to approx. 10 x 7 inch rectangle, around 1 1/2 inch – 2 inches thick.
  6. Using a large round cookie cutter, cut out approx. 10-12 scones. Gently piece scraps together.
  7. Place  scones 1-2 inches apart on your prepared baking sheet.
  8. Pop the scones into the freezer for 6-8 minutes.
  9. Then brush the tops of scones with whipping cream and sprinkle with coarse sugar.
  10. Bake for 12-15 minutes or until golden and the bottoms are browned.


Add fruit, nuts, lemon zest, chocolate or anything you like to spice up these scones.

Scones are best enjoyed the same day. They will last 2 days in a tin or and airtight container. Or freeze for up to a month. Reheat scones in the oven at 350˚F for approx. 8 minutes.


Keywords: Scones, Buttermilk, Breakfast

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