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Light, flaky buttermilk scones that bake quickly and require no electric mixer. Perfect for brunch or afternoon tea, served warm with butter or your favorite toppings.

  • Total Time: 27-30 minutes
  • Yield: 16 small scones 1x

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, frozen and grated
  • 1 cup buttermilk

Instructions

  1. Preheat the oven to 400F and lightly grease one or two baking sheets.
  2. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
  3. Add the frozen grated butter to the dry ingredients. Use a pastry cutter or fork to work it in until the mixture looks coarse with pea-sized butter pieces.
  4. Make a well in the center and pour in the buttermilk. Mix just until combined without overmixing. Fold in any optional mix-ins at this point.
  5. Turn the dough onto a floured surface and divide into two equal portions.
  6. Lightly knead each portion and shape into rounds about 3/4 inch thick and 6 inches in diameter.
  7. Cut each round into 8 wedges and place wedges on the prepared baking sheets about 2 inches apart.
  8. Bake for 12 to 15 minutes until lightly browned, watching closely to avoid overbaking.
  9. Serve warm.

Notes

Freeze the butter for at least 30 minutes before grating to ensure flakier scones., Do not overmix the dough to keep scones tender and flaky., Check scones starting at 12 minutes since ovens vary and they brown quickly., Optional add-ins include 1/2 to 3/4 cup dried cranberries, dried blueberries, or chocolate chips. Reduce sugar slightly if using sweet mix-ins., Finished scones freeze well. Reheat from frozen in the microwave for about 30 seconds. Texture will be more cakey when reheated.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Baked Goods

Nutrition

  • Serving Size: 1 scone (about the size of a standard dinner roll)
  • Calories: 187 calories per serving
  • Fat: 9g fat per serving
  • Carbohydrates: 23g carbohydrates per serving
  • Protein: 2g protein per serving