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.
Tammy
Made these yesterday and they are amazing! Have you ever tried freezing the uncooked, formed wedges and then baking them at a later date?
Jolina
Hi Tammy, glad you liked them. Unfortunately, I haven’t tried freezing uncooked dough. Hopefully someone here has and can give you tips!
Rose
I am going to try these since I have lots of buttermilk to use up! Quick question, if I want to make them savoury by adding cheese & chives I assume I do not add the sugar or do I still need to put some in? Thanks much!
Jolina
Hi Rose, I would still put some in. Enjoy!
Leslie
I couldn’t resist trying this recipe when I saw the nod to Gravenhurst! We’ve been cottaging there 30+ years and now own a property there on a nearby lake.
The scones were fabulous! I added 1/2 c of chocolate chips and reduced the sugar a little. I love that these are made with buttermilk instead of heavy cream.
Next I’m trying cheese and chives….
Thank you for this outstanding recipe!
Jolina
We loved our stay in Gravenhurst! I wonder if that tea shop by the docks is still there? It’s definitely time for another visit. Happy to hear you enjoyed the scones. And love your variations to the recipe!
Leslie
@Jolina,
I believe it’s still there. Definitely a destination this summer!
Joy Wadleigh
We made these this morning, but added some pumpkin chips that we found at Sprout’s. We also added a brown butter maple glaze and cooked them in the Blackstone air fryer. I used frozen butter and also put them back into the fridge for 30 minutes before cooking. They were super flaky and tender on the inside and crispy on the outside. Everyone loved them.
Jolina
Hi Joy, Glad you liked them 🙂 I love all your additions they sound delicious! And great tip about using an air fryer.
Anne
So delicious!
Three things: I used a mini-chopper to “grate” the butter and turned it on and off a few times to prevent it from forming clumps.
No matter what I make with buttermilk I let the batter rest for at least one hour. I do this on the countertop, but due to the chill for scones, will put in fridge for about 30-minutes after the countertop-rest. Then shape and bake.
And, have any of you basted the dough with butter, egg whites, or whatever and added a hint of flavor like fresh lemon or orange juice? Curious about the outcome if you have.
Jolina
Hi Anne! Thanks for the awesome tips 🙂 I’ve added chocolate chips, nuts and dried fruit to this basic scones recipe and they were delicious! And I have a lemon buttermilk scones recipe if you’d like to try that – https://theunlikelybaker.com/lemon-buttermilk-scones/
Bruce
@Anne,
Brushed mine with light lemon syrup. Added lemon zest and frozen blue berries to the dough
Michelle
I added the zest of one lemon to the batter. It created a perfect lemon scone flavor.I loved these scones. Thank you for the recipe.
Jolina
Glad you like it Michelle! If you love lemon scones, you might enjoy this: https://theunlikelybaker.com/lemon-buttermilk-scones/
Margaret Beegen
Do I still cut the butter in after I grate it?
Jolina
Hi Margaret, yes you still cut it in. Enjoy!
Bri
Just made these for the family. I followed the recipe to a T but added shredded marble cheese to one half for a variation. They were gone in one sitting. My sis-in-law said, “these might be the best thing you have ever made!” (and I like to bake a lot!). Adding it to my recipe collection now. Thank you!
ps. THANK YOU for the grating butter tip. I’ve made pastries in the past but hated cutting the butter into the flour. This is a game-changer!
Jolina
So happy to hear that Bri! I think I’ll add some cheese to my next batch of scones too sounds delicious 🙂 Happy holidays!
C
Made these today. Wish I could share, virus keeping us apart. Simple, quick and delicious! Will make again to share when all is well. Thank you!
Jolina
Glad to hear you liked it C! Hope you and your loved ones are safe and healthy.
LoLo
The scones were a HUGE hit with my family – my son in law devoured them. Thanks for the forzen butter tip
Jolina
You are most welcome! The frozen butter is a game changer 🙂
Marisa F. Stewart
What a great tip — using frozen butter instead of just plain cold. I bet that could apply to other recipes that asks for cold butter. Anyway, your scones look so good. What a lovely treat to have with an afternoon coffee or tea. I haven’t made scones in the past but this recipe is certainly talking to me.
Veena Azmanov
Surely a must try option. Sound interesting and simple and easy to make too.
Gloria
Nothing beats a freshly baked homemade scone. These look super flaky, and I know would be a hit with hubby and I. Perfect with my afternoon tea, and morning coffee.
Janne
Tried the classic buttermilk scones today and they were delicious! I added orange zest and dried cranberries. Hoping for a snow day tomorrow so I can make the lemon ones!
Jolina
Hi Janne! So glad you liked them! I’m actually baking another batch again tonight 🙂 They’re our absolute favourite.
Christie
If I don’t have buttermilk what can I substitute. And will it still taste ok
Jolina
Hi Christie. What I do is mix a cup of milk and a tablespoon of lemon juice. Stir then let sit in room temperature for 30 minutes. It’s homemade buttermilk! And if you ever need more buttermilk ideas, check this out: https://theunlikelybaker.com/ways-to-use-leftover-buttermilk/