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    Home » Recipes » Bread and Biscuits

    Classic Buttermilk Scones – Easy, Delicious, Done in 15 Minutes

    by Jolina | Published: April 6, 2016 | Last Updated: April 8, 2021 | 127 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Quick and Easy Buttermilk Scones
    Classic Buttermilk Scones
    Classic Buttermilk Scones
    Classic Buttermilk Scones
    Classic Buttermilk Scones
    Classic Buttermilk Scones

    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!)

    Classic Buttermilk Scones

    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

    Classic Buttermilk Scones

    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

    Classic Buttermilk Scones

    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

    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 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

    Classic Buttermilk 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

    Classic Buttermilk 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

    Classic 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.

    Classic Buttermilk Scones

    Classic Buttermilk Scones

    Author: Jolina
    These light, flaky and easy-to-make classic buttermilk scones are perfect with jam, lemon curd or just eaten plain with butter.
    5 from 58 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Breakfast, Brunch
    Cuisine North American
    Servings 16 scones
    Calories 187 kcal

    Equipment

    • Bench Scraper
    • Cheese Grater
    • Mixing Bowls
    • Baking Sheets

    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.
      Classic Buttermilk Scones
    • 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

    Calories: 187kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 24mgSodium: 202mgPotassium: 126mgSugar: 4gVitamin A: 290IUCalcium: 57mgIron: 1.2mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    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.

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    Reader Interactions

    Comments

    1. Becky

      January 17, 2023 at 6:23 pm

      Thank you for this recipe and I am so ready to try it!

      Reply
    2. Felicia - Seaside, CA

      December 31, 2022 at 11:53 am

      5 stars
      I too have been looking for a basic scone recipe and this one works so well. I (along with so many others) had buttermilk to use up and it was just a bit more than a cup. I did have to add the extra bit because my dough was just too dry. I left them plain because our advent calendar was a variety of jams and these are perfect.

      Reply
      • Jolina

        January 03, 2023 at 9:02 am

        Hi Felicia, happy to hear you liked them! (PS: I’m a little jealous of your jam advent calendar lol)

        Reply
      • Jane Muck

        January 29, 2023 at 1:50 pm

        5 stars
        Just made a batch. Minor alteration: I added an additional 1/4 cup buttermilk, 1 cup of frozen blueberries, and 1/3 cup raw sugar. Divine!

        Reply
    3. Tina W

      December 07, 2022 at 12:27 pm

      5 stars
      This recipe is a keeper! I made 2 batches (blueberry and chocolate chunk) because I had just over 2 cups of buttermilk to use up. So light and fluffy, just the right amount of sweet. I did have to bake them a little longer but they were worth the wait!

      Reply
      • Jolina

        December 08, 2022 at 8:59 am

        That’s great to hear Tina! I love adding all kinds of mix-ins too, this is the perfect batter for it 🙂

        Reply
        • Maria Bartkavage

          January 01, 2023 at 10:23 am

          5 stars
          My husband made these this morning and they were delicious! So light and fluffy. This recipe is a keeper!

          Reply
          • Jolina

            January 03, 2023 at 9:03 am

            That’s awesome Maria! Enjoy!

            Reply
    4. Kristen

      November 29, 2022 at 8:08 pm

      5 stars
      Hello! Thank you for the delicious recipe! I just found your website and look forward to perusing it! My scones turned out pretty well but I do have trouble getting the dough to come together with a light touch. Do you have suggestions? Could it be that I need to add a bit more liquid? My batch tasted good but perhaps not as flaky as I expected.

      Reply
      • Jolina

        December 06, 2022 at 11:05 am

        Hi Kristen, when that happens to me I add buttermilk a little bit a time, but not too much. Glad you enjoyed them!

        Reply
    5. Renee

      November 07, 2022 at 10:46 am

      5 stars
      These scones are divine! Great tip on grating the butter. I actually just grated butter right out of the fridge and it worked just as well. Delightfully crispy outside and fluffy/flaky inside. I love classic scones without a lot of extras so these were perfect!

      Reply
      • Jolina

        November 07, 2022 at 3:19 pm

        That’s awesome Renee! Grated butter is really a game changer 🙂

        Reply
        • Patti K

          January 20, 2023 at 7:01 pm

          5 stars
          Just made these added espresso chips omg so amazing love them this will be a staple in my house!

          Reply
          • Jolina

            January 24, 2023 at 4:27 pm

            Espresso chips sound amazing! Glad you liked them!

            Reply
    6. Susie

      November 06, 2022 at 10:32 am

      5 stars
      Oh my gosh…these are fantastic! I made these this morning …had buttermilk to use up.
      I’ve found my go to scone recipe from now on! Thank you for sharing your recipe!

      Reply
      • Jolina

        November 07, 2022 at 3:16 pm

        Happy to hear that Susie! Enjoy!

        Reply
    7. Stanley Greening

      September 12, 2022 at 8:38 pm

      I make pies 9″ (meat and fruit) and was wondering if this recipe could be used to make them, as it sounds like the pies might come out rich and flaky.

      Reply
      • Jolina

        September 13, 2022 at 9:23 am

        Hi Stanley, do you mean as crust? I haven’t tried so I can’t say for sure.

        Reply
        • Stanley Greening

          September 18, 2022 at 4:28 pm

          Yes as pie crust. Just wondering if it will hold together when rolled thin. Might try it and let you know.

          Reply
    8. CindyW

      July 20, 2022 at 10:33 am

      5 stars
      I’ve tried many scone recipes and this is my favorite. Just the right texture, but I like mine just a little sweeter. Will adding more sugar change the finished product (other than sweetness of course)?

      Reply
      • Jolina

        July 21, 2022 at 8:55 am

        Hi CindyW, I haven’t really altered the basic recipe since it’s such a hit every time but I think a little extra sugar won’t hurt. Maybe you can sprinkle some on top before baking as well. Enjoy!

        Reply
    9. Linda Beer

      July 18, 2022 at 3:41 pm

      5 stars
      Oh my goodness! These are the best, and I mean best, scones ever. I’m English and these came out so much better than my recipe. I followed the recipe exactly except I used the King Arthur scones baking stone pan, so they were somewhat larger and baked perfectly for 25 minutes since they were bigger. You have got to try these if you are looking for a PERFECT scone. Thank you for the recipe!

      Reply
      • Jolina

        July 21, 2022 at 8:53 am

        Thanks for the lovely words Linda! Glad you enjoyed them 🙂

        Reply
      • Cheryl L

        September 17, 2022 at 9:22 pm

        Linda, This is really exciting as I haven’t made a really good scone since I left England. I’m assuming the flour is different and my recipes don’t work with it. Looking forward to finding out!

        Reply
    10. jenny smith

      July 03, 2022 at 3:44 pm

      5 stars
      I added fresh peach and Craisins. Hot out of the oven, I added a squeeze of honey and a little butter to mine. My husband added a scoop of vanilla ice cream.

      Reply
      • Jolina

        July 11, 2022 at 10:01 am

        Oh yummmm! Peach sounds delicious and ice cream too!

        Reply
    11. Kara

      June 21, 2022 at 10:47 pm

      For the butter, do you start with 3/4 cup (1 1/2 sticks)? Or do you end up with up with 3/4 cup grated butter? Thank you!

      Reply
      • Jolina

        June 27, 2022 at 2:39 pm

        Hi Kara, I start with 3/4 cup butter. Great question!

        Reply
      • Robyn

        September 30, 2022 at 5:49 pm

        I have a question before I bake. I’d like to sprinkle everything bagel seasoning on top hegira baking do you suggest I brush the tops with additional buttermilk?
        Thank you can’t wait to bake

        Reply
        • Jolina

          October 03, 2022 at 12:08 pm

          Hi Robyn, everything bagel is a great idea! I don’t usually brush the tops with buttermilk when I add mix-ins but you certainly can if you like.

          Reply
    12. Jane

      June 17, 2022 at 11:27 am

      5 stars
      Wow! These were so quick and easy! I made lemon curd yesterday and needed something to eat with it… will definitely make these again. Thanks for the recipe!

      Reply
      • Jolina

        June 27, 2022 at 2:36 pm

        That’s my favourite pairing too 🙂 Glad you liked it, Jane!

        Reply
      • Jolene

        September 13, 2022 at 3:10 pm

        That sounds so good! May I ask how you make lemon curd? Haven’t been able to find any since pandemic . I would dearly appreciate you sharing. Thank you so very much!!

        Reply
        • Jolina

          September 14, 2022 at 9:00 am

          Hi Jolene, here’s the lemon curd recipe – https://theunlikelybaker.com/quick-and-easy-homemade-lemon-curd/ Enjoy!

          Reply
    13. Kelly

      June 01, 2022 at 12:48 pm

      5 stars
      Great recipe. They took a little longer to cook for me, more like 25 minutes, but definitely worth it. I didn’t freeze the butter because I hadn’t planned ahead, but they still came out flaky and delicious. Added about 1/3 cup chopped pecans. I made them for the camping trip we’re heading out on tomorrow morning, but I think I may need to hide them if we want them to make it that long! Thanks for the great recipe.

      Reply
      • Jolina

        June 03, 2022 at 11:51 am

        Glad you like them Kelly! I love the addition of pecans. Enjoy your trip!

        Reply
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