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Flaky Buttermilk Scones: The Best Bakery-Style Recipe

A stack of four golden-brown, flaky buttermilk scones, glistening with melted butter, sitting on a white plate.
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Make tall, flaky, and buttery scones at home that rival your favorite bakery. This straightforward recipe uses buttermilk to keep your scones moist and tender, perfect for breakfast 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 pieces
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • Optional Add-in: 1 cup fresh or frozen blueberries

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 butter pieces 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 blueberries, gently toss them into the flour mixture now.
  5. Pour the cold buttermilk into the flour and butter 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 the dough 3 to 4 times, just enough to bring it together.
  7. Pat or roll the dough into a 3/4-inch thick circle or rectangle.
  8. Use a 2-inch round biscuit cutter to cut out the scones. Press the cutter straight down without twisting to help the scones rise tall. Place the cut scones onto the prepared baking sheet, setting them close together for softer sides or farther apart for crispier edges.
  9. In a small bowl, whisk the beaten egg and milk or cream together to create an egg wash. Brush the tops of the scones lightly with the wash.
  10. Bake for 14 to 17 minutes, or until the tops are golden brown and the scones are fully risen.
  11. Transfer the scones to a wire rack to cool slightly before serving warm with butter or jam.

Notes

  • Keep all your ingredients, especially the butter and buttermilk, very cold. Cold fat creates steam pockets, resulting in tall, flaky scones.
  • For the tallest scones, avoid twisting the biscuit cutter when cutting the shapes; press straight down.
  • If you want a glaze, whisk 1 cup powdered sugar with 2 tablespoons of milk or lemon juice until smooth, and drizzle over cooled scones.
  • If using frozen blueberries, do not thaw them before adding them to the dry ingredients.

Nutrition

Find it online: https://cookingbycarla.com/flaky-buttermilk-scones-recipe-perfection/