Classic Buttermilk Scones
Total Time
42 mins
Prep Time
20 mins
Cook Time
22 mins
Rating
4.66 out of 5 stars
(20)
Ingredients
12 scones
- 1½ cups (180 g) all-purpose flour
- ½ cup (56 g) cake flour
- 3 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- ½ cup (113 g) cold unsalted butter, cut into small pieces
- ½ cup (120 ml) buttermilk
- 1 egg
- ½ teaspoon vanilla extract
- 1 egg, lightly beaten (for egg wash)
- Sanding sugar, for sprinkling
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Preparation
Chef’s notes
Cake Flour:
You can purchase cake flour in most grocery stores or online; if you can't get it, substitute ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch
Buttermilk:
This is the key to the scones' phenomenal texture. If you do not have buttermilk and can't get it, use this substitution
Mix-ins:
See the post above for mix-in ideas. Use 1 cup of fresh fruit or other mix-ins.
Make-ahead:
Make the dough in advance, following all instructions until baking. Freeze the unbaked scone wedges for up to 1 month. Remove from freezer and allow to thaw 10-15 minutes before brushing with egg wash, sprinkling with sanding sugar, and baking at 375°F for roughly 22 minutes.
Store:
Store uneaten scones in an air-tight container for 1-2 days. If you think it will be longer than 2 days before you finish your scones I highly recommend freezing them.
Freeze:
To freeze leftover scones, store in a freezer-safe container for up to 1 month. Thaw and reheat in a 350°F oven for 10 minutes.
Recipe adapted from Martha Stewart