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The Ultimate Buttermilk Scones Recipe: Flaky, Buttery, and Tall

Three fluffy, golden-brown scones stacked on a white plate, showing off their flaky layers.
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Learn how to make bakery-style scones at home. This easy recipe uses buttermilk to create scones that are flaky, buttery, and perfectly moist every time. Ideal for breakfast, brunch, or afternoon tea.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • Optional Add-ins: 1 cup blueberries, 1/2 cup white chocolate chips, or 1/2 cup dried cranberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky scones.
  4. If using add-ins, gently stir them into the flour mixture now.
  5. Pour the cold buttermilk into the flour mixture. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it comes together.
  7. Pat the dough into a 3/4-inch thick circle or rectangle. For tall scones, fold the dough in half, then in half again, patting it down gently after each fold.
  8. Cut the dough into 8 wedges or use a round biscuit cutter to cut out shapes. Place the scones on the prepared baking sheet, spacing them about 1 inch apart. For taller sides, press the cutter straight down without twisting.
  9. In a small bowl, whisk the egg and milk/cream together to create an egg wash. Brush the tops of the scones lightly with the wash.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are cooked through.
  11. Let the scones cool slightly on the baking sheet before transferring them to a wire rack. Serve warm with jam and clotted cream.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold to achieve the best rise and flaky texture.
  • For a sweet finish, mix 1 cup powdered sugar with 2 tablespoons of milk or lemon juice to create a simple glaze and drizzle over the cooled scones.
  • If you prefer a less sweet scone, reduce the sugar in the dough to 2 tablespoons.
  • You can make the dough ahead of time, wrap it tightly, and chill it for up to 24 hours before cutting and baking.

Nutrition

Find it online: https://cookingzenith.com/fluffy-buttery-tall-scones-recipe/