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.
Audrey
My grandson and I made scones this morning, great recipe when baking with a toddler,(fun measuring mixing and eating) so delicious with my cup of coffee. Thanks this will now be a family recipe
Jolina
That’s awesome Audrey! It’s really one of my favourite recipes. So glad you and your grandson had fun making (and eating!) them.
Catherine W
Lovely scones! Followed the recipe and instructions however I did add 2tsps vanilla extract and a handful of raisins. I gently gathered the dough without warming it or overworking it! After I shaped and cut the wedges I put them in the freezer for 20 minutes to harden the bits of butter. This always produces very flaky scones! Great recipe! Thank you!
Jolina
Hi Catherine! I’m so happy you liked them. Great tip about putting them in the freezer before baking. I will try that next time 🙂
Katie
I had a cup of buttermilk to use up so I tried these. They were excellent! I divided The dough and made half just plain butter milk and the other half I added white chocolate chips & cranberries that I boiled with sugar and reduced to a sticky jam. I hate when food goes bad so I was using up leftover ingredients from Christmas dinner. I did have to add a full cup of butter rather than 3/4 to get the dough crumbly enough. I will keep this recipe handy!
Jolina
Hi Katie! That’s a clever (and delicious) way to use leftovers. Glad you liked the buttermilk scones. Have a wonderful 2018!
Robin P
I’m not one to go back and comment on things but DANG these are delicious! Certainly a winner. I’m going to use them for strawberry shortcake tonight. I’ve declared this The Year of the Scone, and have made 1-2 batches of scones per month. These are certainly a favorite. My butter was a bit soft, and thus the batter was soft (and I had run out of flour….), so I wish I had stuck the batter in the fridge for an hour or so before cooking.
Jolina
Hey Robin! So glad you like them! I’m liking this Year of The Scone 🙂 And yummmm that strawberry shortcake sounds amazing! Hope you’re having a lovely weekend!
Rébecca Bernier
Very delicious. just made these this morning! I added chocolate chips and it’s excellent! Thanks for the recipe 🙂
Jolina
Glad you liked it Rebecca! Chocolate chips are a favourite addition in our house too 🙂
Carol
Hi Jolina,
This IS the best scone recipe ever! More than 20 years ago I bought a little book with recipes for having a tea. It was called Buttermilk raisin scones. I This scone recipe is the one have always used. Although i use 3/4 tsp. salt instead of 1 tsp.
I have made blueberry, raspberry, cranberry walnut, chocolate chip, peach, current with orange zest, and many more. Everyone loves my scones. Thanks for sharing.
Jolina
Hi Carol! It’s awesome isn’t it? So quick and easy but so good 🙂 I love all your variations, especially the peach! Will try that next.
Ida
well made these twice first time I had shredded sharp cheese and brushed them with garlic butter and parsley kinda like a Red Lobster scone!! they were good I just left them in for the 15 min. that was too long gotta a little well done. This time I had blueberrys and well they are a little purple looking maybe should use dry blueberrys so we will see what they taste like.
Jolina
Hi Ida. These are great variations! (BTW if you love Red Lobster biscuits I have a recipe on the blog, just search for “Cheddar Biscuits” or look under the biscuits category 🙂 And yes, I usually use dried fruit for my scones so I can imagine that fresh blueberries would make them purple. Would love to hear how your dried blueberry variation turns out!
Mary Raven
Hi Jolina, I just made these lovely scones. I did a few adjustments though. I felt that after 1 cup of buttermilk, the dough was still very floury so I added about 1/2 (or just under) extra buttermilk. I also didn’t have regular salt so I added pink Himalayan sea salt which really brought out the flavor. I also added some lemon zest as I had some on hand in the fridge. Wow! It turned out amazing @ the dough rose so beautifully! All in all it turned out great!
Jolina
Happy to hear that Mary! Glad to hear you like it. I’ve always wondered about pink Himalayan salt, now I know where to try it on 🙂
Julene
I’ve made these twice this week to be a part of a Christmas gift with homemade strawberry fig preserves. Huge hit!
Jolina
So happy to hear that Julene! Your homemade strawberry fig preserves sound amazing. Hope you’re enjoying the Christmas season!
Amanda
Just made these and MY goodness they’re delicious. Flaky, not too sweet, perfect with any topping. (I just made strawberry sauce to eat with them) I’ve tried many a scone recipe. This one is delicious! If you’ve never tried to make scones this recipe is a great place to start!
Jolina
So glad you enjoyed it Amanda 🙂 I usually take mine with butter and/or lemon curd. Strawberry sauce sounds lovely. Thanks for the kind words and happy holidays!
Martina
I made them three times already and I am addicted! I already bought buttermilk again but resisted for days to bake a new batch, because I eat too many of them in too little time!
Jolina
I’m so happy you liked the recipe! They are little evil scones aren’t they haha. So easy to make and so delicious! You made my day Martina! Have a good one!
Carrie
One of these days I will actually make scones! This recipe sounds absolutely delicious! Scones are one of my favorite breakfast foods!
Jolina
They’re my favourite too. These are perfect for Saturday mornings! 🙂 Hope you can do them soon. Thanks Carrie!
BB
Never made a scone before. I think I’m ready to try this recipe.
Jolina
You’ll do great! This scone recipe is my favourite – quick easy and delicious 🙂 Hope you like it!
BB
They were a hit at home!
Jolina
So happy to hear that! 🙂 Happy Saturday!
Lauren
This recipe looks so simple and so delicious! I love scones with tea, so I’m definitely going to bookmark this and save it for later!
Jolina
Thanks Lauren! These are lovely fresh from the oven 🙂 Let me know how it goes!
Leslie
OMG! Thank you is all I can say. Delisious and easy!
Jolina
Hi Leslie! You’re very welcome! So glad you enjoyed them 🙂