These light, flaky and easy-to-make classic buttermilk scones are perfect with jam, lemon curd or just eaten plain with butter.
(Love scones? Try these Quick & Easy Lemon Buttermilk Scones for something a little lemony!)
These classic buttermilk scones are a reader favourite. And for good reason! They are quick and easy to make (no special equipment required), delicious (plain or with your favourite jam) and the perfect base for all your scone experiments.
Afternoon Tea Amateurs
I’ve been on a Scone Mission since that one summer we spent at Gravenhurst where we had afternoon tea for the first time. But I’m getting ahead of my story.
There’s this dainty little tea shop by the docks. The outside was painted a pretty blue and it had a very nice view of the lake.
We were hesitant to go in though because it was the middle of summer (who wants to drink tea when it’s 40C/104F out?) and what do you wear to afternoon tea anyway?
We imagined the Queen having afternoon tea but what about us her lowly subjects? We were full-on tourist mode too – shirt, shorts, Birkenstocks.
We went in nonetheless (we were hungry, hunger makes you do things) with no expectations and hoping that they won’t be snooty to us afternoon tea amateurs.
The Scone Mission begins
We were instant fans the moment we stepped in (the A/C was full blast, to start). The staff was warm and friendly, the place bright and smelled of freshly baked bread, and the food delightful.
The scones I especially loved so the moment we got back home my mission started. I’ve tried many different recipes and while they were all okay, this one is the best.
Quick and Easy Classic Buttermilk Scones
First of all, these classic buttermilk scones are so easy to make. You don’t even need an electric mixer. In fact, it’s better if you mix everything by hand so you avoid over-mixing the dough.
To cut the butter into the dough I just use my trusty pastry cutter and blender. If you don’t have one, just use two forks or knives. See here for more tips.
Second, they’re quick to bake – 12-15 minutes in the oven and you’re done. They’re ready for you faster than you can say buttermilk!
Speaking of buttermilk – they’re a great way to use up that extra buttermilk sitting in the fridge (and there’s always extra buttermilk sitting in the fridge).
Last but not least, these scones are light and flaky fresh from the oven. They are so good!
We eat them plain, with butter, with our favourite jam, with my homemade lemon curd, mango curd or my rhubarb compote.
And making this fills your kitchen with that lovely freshly baked bread smell that’s hard to beat.
Related: 22 Delicious Ways to Use Leftover Buttermilk
The Secret to Extra Flaky Scones
I have made these scones so many times I’ve lost count and have stuck to my original recipe ever since. Except for one tiny, but magic, change.
Instead of cold and cubed butter, I started using frozen grated butter.
What you do is freeze the butter at least half an hour before. Then grate it (I use a boxed cheese grater). Put the grated butter back in the freezer while you prep everything else.
This tiny change results to flakier scones and while grating the butter is admittedly a little extra work, perfectly flaky scones are worth it (I recommend these kind of gloves, saved my hand from the grater so many times!).
How to Freeze Scones
Another wonderful thing about this recipe is that the scones freeze beautifully.
This batch makes 16 small scones (about the size of a standard dinner roll) so whatever we don’t finish, we freeze (just put in a Ziploc bag and straight into the freezer). No need to thaw when you want to have one either.
Just pop it in the microwave for about 30 seconds and it’s done. It’s going to be more cakey than flaky at this point but still good.
They stay fresh for about two weeks frozen. Can’t be sure if they’re good longer than that because at this point we’ve already eaten every last one!
Related: Banana Buttermilk Pancakes with Candied Walnuts
How to Make Perfect Buttermilk Scones
And just when you think you couldn’t love these scones more – these classic buttermilk scones are also a great base for your other favourite ingredients so you can make a perfect batch of scones just just the way you like them. All you need to do is add ½ to ¾ cup of mix-ins to the dough before you knead it.
So far I’ve added dried cranberries, dried blueberries and chocolate chips.
Just make sure to adjust the sugar content – I usually put a little less sugar when I make these variations so they don’t end up being too sweet.
So go ahead. Make your own scones and have afternoon tea at home anytime. Doesn’t even have to be in the afternoon. Doesn’t even have to involve tea. Just eat the scones whenever and however way you like. No judgements.
Mother’s Day is slowly creeping up on us too and this is an awesome addition to your brunch (or, yes, afternoon tea) spread.
Happy baking!
Did you make these classic buttermilk scones? Tell me about it in the comments section below. I’d love to hear all about it.
Classic Buttermilk Scones
Ingredients
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tsp salt
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup unsalted butter frozen and grated (see post)
- 1 cup buttermilk
Instructions
- Preheat oven to 400F. Lightly grease baking pan (I use 1 large cookie sheet, you may need to use 2 depending on how big your pan is) and set aside.
- In a large bowl, combine 3 cups flour, ⅓ cup sugar, 1 teaspoon salt, 2 ½ teaspoons baking powder and ½ teaspoon baking soda.
- Add the ¾ cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour “balls” about the size of chickpeas).
- Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don’t over mix. Now is the time to add chocolate chips or other goodies, if using.
- Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into ¾ inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.
- Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don’t leave!).
- Take out of the oven and serve warm.
Video
Nutrition
Nutritional information are estimates only.
Heather
I tried two different scone recipes and these were lighter and flakier. I added a half cup of vanilla protein powder, and I added current and spices. They are delicious!
Jolina
Glad you liked them Heather! 🙂
zach
adding 1/2 tsp of ginger powder and 1/4 tsp of cloves is wonderful.
Jolina
Those do sound delicious!
Lacey
I’ve made these before and absolutely loved them! I was going to make them today but found my buttermilk went bad. Is there anyway to substitute it? Thought I would ask before I look for another recipe.
Jolina
Hi Lacey, I’ve always used buttermilk in this recipe. Try looking into powdered buttermilk. A bag lasts forever and you only need to reconstistute what you need 🙂
Linda
You can always use whole milk or cream with 1-2 Tbsp of vinegar to substitute for buttermilk.
Ruby
These turned out really lovely. People ate them up greedily and asked for the recipe.
I shredded the butter but the clumping was awful, so I had to use knives and fingers (not at the same time!). Maybe needed to chill longer, but next time I might let the food processor dot that part.
I added 1/2 tsp. vanilla extract to the buttermilk. I brushed the scones with buttermilk and sprinkled with coarse sugar before baking.
It was pretty hard to get the dough to come together, and of course I’m trying to manipulate it as little as possible. Much crumbly dough went on counter and floor, alas. But in the end it worked out.
I’ll definitely make it again. Thank you!
Jolina
Glad you liked them Ruby! And thanks for sharing your variations 🙂
Kevin
Great recipe. I added a bit more than a cup of buttermilk and was pleased with the results.
Jolina
Glad you liked them Kevin!
Steve
Great recipe.
I prefer them less sweet, so reduce sugar by about half and that’s ideal.
Have also made these with cheese and Chives in them, which may be even better than plain.
Jolina
Glad you like them Steve, would love to try cheese and chives!
Bill
I left a review last year and wanted to add something. I’ve made this recipe countless times and truly love the results. The last few times I’ve grated the butter and then frozen it and it’s substantially faster than grating a frozen block. I grate about half and spread over some parchment paper then do the other half on another sheet of parchment. I stack the two in the freezer for maybe 10-15 minutes and the results are the same as grating a block of butter.
Jolina
Great tip Bill! Thank yoU!
Marilyn Neufield
Made the recipe they were light fluffy. When taken out of the oven I sprinkled vanilla sugar on the top they smell and taste amazing.
Jolina
Vanilla sugar sounds amazing! Glad you enjoyed them 🙂
Emilia Valencia
These came out perfect. However they were super salty!?! That part was disappointing. Next time I will use less salty perhaps! The butter used was unsalted btw.
Jolina
Hi Emilia, sometimes too much baking soda can make baked goods salty. Always make sure you put in just the right amount. Thanks for trying the recipe!
C
These are so good! I am curious to know though, when you say 3/4 cup butter grated, is that grating that much butter or the quantity when grated? I was making it this morning, and when looking at your photos, I was wondering if that is why yours are so much fluffier than mine, or did I simply overwork the batter? Still soo delicious, but fear this might make them even more (only afraid, as that would mean I would make them more and eat them more )
Jolina
Hi! It means get 3/4 cup butter then grate that. Also, re: fluffiness, you might want to check the freshness of your baking powder and baking soda. Hope these help 🙂 Enjoy!
Bill
Emilia, I use kosher salt and cut it back to 3/4 of a teaspoon give or take. The times I used Redmond Real Salt I didn’t cut back. Hope this helps.
Syndia Burgstaller
Hello,
can I make them overnight? Prepare them maybe in the evening and bake them in the morning?
Thank you.
Sindy
Jolina
Hi Sindy, I’ve only ever frozen the baked scones, not the dough. But I know others who’ve done it. Go through the comments you might pick up some really helpful tips! Enjoy!
Yvonne
Once the wet ingredients have been added to the dry you have to bake immediately because the baking soda has been activated. If you prepare them the night before and bake them in the morning they will not rise.
Maria
Excellent, I didn’t use any salt. I read the comments before and found them very helpful. Will be making these often!!
Monika
I just made them with some lemon rind, grated and frozen blueberries. Absolutely delicious! Will definitely be making them again. Thank you for the recipe
Jolina
Hi Monika, we love adding berries to these scones! Glad you liked them 🙂
Amanda
All I can say is oh my! These are easy, quick and ready in 15 mins! I added some sharp Scottish Cheddar as I made them for lunch.
Thank you for sharing this recipe, I have already shared it with my friend!!
Jolina
That’s great Amanda! Scottish cheddar sounds amazing!
Jess
Thank you! The kids loved them!
Jolina
You’re very welcome!
Syd
I’ll definitely make these again. I keep extra butter in the freezer so I grated it as recommended. I also added blueberries and colored sugar since my eating audience was grandkids, and I egg washed them before baking.
Jolina
Wonderful add-ins Syd! Enjoy!
joyce kaczinski
First time making scones from scratch. I always used a mix. These were incredibly light & crusty compared to others I made. Yum! Next time I may try adding in something but I love it just the way it is!
Jolina
Hi Joyce, it’s so easy, isn’t it?? I love this recipe as is too, though I sometimes add chocolate chips when I’m feeling fancy!