These light, flaky and easy-to-make buttermilk scones are perfect with jam, lemon curd or just eaten plain with butter.
I’ve been on a Scone Mission since that one summer we spent at Gravenhurst where I had afternoon tea for the first time. But I’m getting ahead of my story.
Afternoon tea amateurs
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 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 buttermilk scones
First of all, they’re easy to make – no electric mixer required. Second, they’re quick to bake – 12 minutes in the oven and you’re done. Third – 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 just butter or with our favourite jam or with my homemade lemon curd. And making this fills your kitchen with that lovely freshly baked bread smell that’s hard to beat.
Freeze those extras scones
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. From what I can tell, they stay fresh for at least two weeks frozen.
These buttermilk scones are also a great base for your other favourite ingredients.
So far I’ve added dried cranberries, dried blueberries and chocolate chips. Just make sure to adjust the sugar content – I usually put 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
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp salt
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup unsalted butter cold and cubed
- 1 cup buttermilk
- Preheat oven to 400F. Lightly grease 2 baking pans (I use cookie sheets) and set aside.
- In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
- Add the 3/4 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 3/4 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.
Did you make these buttermilk scones? Tell me about it in the comments section below. I’d love to hear all about it.
Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).
Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.