buttermilk scones
On a quiet Saturday morning I stumble into the kitchen with a mug of coffee and a head full of daydreams. The first swirl of butter hits the air, and the scent of baking sweetness instantly feels like a hug from someone you love. These buttermilk scones are that hug in edible form—crisp on the outside, tender inside, with a whisper of tang from the buttermilk that makes every bite feel bright and comforting at the same time. They’re not overly sweet, which means they pair beautifully with a mug of black coffee, a dollop of jam, or a slick of LEMON GLAZE. I’ve compared them to a cross between a classic drop biscuit and a pastry you’d actually enjoy for breakfast, and the verdict at my table is always the same: incredible flavor, surprisingly easy to pull off, and utterly crowd-pleasing. I’ve made these countless times, and the dough never fails to come together with a forgiving shake of flour and a quick fold. This is one of those recipes that feels like a warm memory you can bake fresh, every single time.
What is buttermilk scones?
Buttermilk scones are a tender, flaky morning pastry built around a simple faith in balance: cold fat, just enough kneading, and the tangy lift of buttermilk. Think of it as a grown-up biscuit that wears a light jacket of sweetness and a floury crumble that gives way to a soft crumb. The name is practical: you’re using buttermilk as the leavener and moisture agent, which keeps the dough oddly forgiving and wonderfully moist. It’s essentially a quick, comforting bake you can pull together on a busy morning or a leisurely weekend, and it delivers a bakery-quality texture without needing a stand mixer or a long cold-ferment. The lemon zest, vanilla, or blueberries you fold in are like little personality traits—each tweak makes the buttermilk scones feel like your own signature pastry. This recipe is meant to feel homey and approachable, not fussy, so you can tailor it to whatever you have on hand and still end up with something special.
Why you’ll love this recipe?
What I love most about this buttermilk scones recipe is how quickly the kitchen fills with warmth and promise. The dough comes together with just a handful of ingredients, and the process feels almost friendly enough to chat through. The flavor is a delicate balance—the richness of butter, the gentle sweetness, and that bright tang from the buttermilk—so you’re getting more personality than a plain biscuit. The simplicity here is real: you can whip these up in about 30 minutes and have them ready to bake in a flash. They’re budget-friendly, since they rely on pantry staples, and they scale up or down with ease, which is perfect for brunch with friends or a cozy weekend treat. Versatility is another big win—swap in blueberries, lemon zest, White Chocolate, or a drizzle of vanilla glaze to suit your mood. What I love most is that this recipe feels timeless but still carries room for personality. It’s a reliable crowd-pleaser that never feels heavy or overly sweet, and it’s perfect for coffee-loving friends who crave something a step above toast in the morning. This is the kind of recipe that disappears at my house in minutes—my kids actually ask for seconds, and I never tire of that sweet, crumbly response.
How do I make buttermilk scones?
Quick Overview
Think of these buttermilk scones as a fast, forgiving bake. You’ll whisk dry ingredients, cut in cold butter until the mixture resembles coarse crumbs, then fold in buttermilk and a few optional add-ins. The dough comes together with minimal kneading, you roll it into a rectangle, layer in your swirl filling, and then bake until the edges are a pale, toasty gold. The result is a delicate crumble that gives way to a tender interior, with a glaze or a simple lemon glaze bringing everything together for a plug-and-play morning treat. It’s the kind of dough that forgives a quick hand-off to a friend for tasting—no knead marathon required, just a light touch and a watchful eye for that just-baked aroma.
Ingredients
For the Main Batter:
- 2 cups (260 g) all-purpose flour, plus extra for dusting
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
- 1 cup (240 ml) buttermilk, well shaken
For the Filling:
- 1 cup fresh or frozen blueberries, rinsed and dried
- 2 tablespoons granulated sugar
- Zest of 1 lemon
- Optional: 1–2 teaspoons lemon juice for brightness
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Optional: a pinch of lemon zest for zing
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat. A warm, ready surface helps the scones bake up tall and fluffy, so you don’t want to skip this step. If you’re feeling extra organized, whisk together the dry ingredients first so you’re not scrambling later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. The goal is to distribute the leaveners evenly so every bite gets a gentle lift. You’ll notice the mix look a bit powdery and pale—that’s exactly what you want at this stage.
Step 3: Mix Wet Ingredients
In a separate bowl, scoop in the cold buttermilk. If you’re adding lemon zest to the dough, whisk it in here so the bright perfume carries through the batter. The buttermilk should still be cool; warmth will start to melt the butter and ruin the texture you’re after.
Step 4: Combine
Drop the cold butter pieces into the dry mixture. Use a pastry cutter, two forks, or quick with-your-clean-hands rubbing motions to cut the fat into the flour until the mixture resembles coarse crumbs with that familiar sandy feel. Don’t overwork it—you want some pea-sized butter chunks to melt into steam and create layers.
Pour in the wet ingredients and fold gently just until the dough holds together. If it looks a little shaggy, that’s okay—a touch more buttermilk will bring it together, but add it slowly.
Step 5: Prepare Filling
In a small bowl, toss the blueberries with lemon zest and sugar. If you’re using frozen berries, keep them frozen until you’re ready to layer so they don’t bleed too much into the dough. This filling is where you’ll get that pretty swirl later, so keep the mix cool and evenly coated.
Step 6: Layer & Swirl
Turn the dough onto a lightly floured surface. Gently pat into a rectangle about 1 inch thick. Scatter the blueberry mixture over the surface, then fold the dough in thirds like a letter. Roll again to about 1 inch thick. Repeat the folding once more to create multiple folds and marbling in the dough. A quick chill for 15 minutes helps the layers stay neat while baking.
Step 7: Bake
Slice the rectangle into 8 wedges or 6 larger triangles, depending on your preference. Place the wedges on the prepared sheet, spacing them about 1 inch apart. Bake 15–20 minutes, until the tops are lightly golden and a toothpick comes out with a few damp crumbs. If you like a deeper color, give them a 2–3 minute longer bake, but keep an eye on the edges so they don’t overbrown.
Step 8: Cool & Glaze
Let the scones cool about 10 minutes on a rack before glazing. Whisk together the powdered sugar, milk, and vanilla until smooth. If you want a lemony zing, add a touch more zest. Drizzle the glaze over the warm scones so it sets in a glossy finish and catches any stray blueberry specks.
Step 9: Slice & Serve
Slice the scones while still warm for clean, neat edges. Serve with extra butter, jam, or a cup of your favorite coffee. These are best the day they’re baked, but they’ll keep for a day or two—still tender, just not as fluffy as when freshly baked.
What to Serve It With
These buttermilk scones are versatile enough to suit any mood, and they pair with everything from a strong morning espresso to a delicate herbal tea. They’re fantastic for a quick breakfast for one or a casual brunch with friends. Here are a few pairing ideas I reach for time and again:
For Breakfast: A mug of coffee or hot tea, butter and a spoonful of jam, sliced fruit on the side, and a gentle play of lemon zest on the glaze to wake up the room.
For Brunch: A small cheese board, Fresh Berries, and a pitcher of orange juice. Plate them with a few lemon wedges and extra glaze so everyone can customize their scone experience.
As Dessert: A dollop of vanilla yogurt or crème fraîche alongside a light berry compote. A final drizzle of glaze makes it feel special without being too heavy.
For Cozy Snacks: Warm scones with a mug of hot cocoa or spiced chai. If you’re feeding kids, cut into bigger wedges and let them pick their own swirls and toppings—fun and tasty!
Family traditions often show up in little rituals—my grandmother always dusted a touch of sugar on top before baking, and my kids love sprinkling zest over the glaze. This simple ritual makes every batch feel like a shared moment, not just a recipe from a cookbook.
Top Tips for Perfecting Your Buttermilk Scones
Here are a few practical tweaks I’ve learned through trial and error to help you nail these every time.
Dough Handling: Keep everything cold. Butter should stay firm until the moment you cut it into the flour. If the butter melts a bit, the scones won’t rise as nicely. Chill the formed dough for 10–15 minutes before cutting to improve structure.
Mixing Advice: Don’t overmix the dough. It should look a bit shaggy and rustic, not smooth and paste-like. Overworking develops gluten, which makes the scones tougher.
Swirl Customization: A blueberry swirl is classic, but you can swap in lemon zest, orange zest, or chocolate chips for personality. If you go chocolate, smaller chunks melt into ribbons of sweetness that surprise you in the middle bite.
Ingredient Swaps: For a dairy-free version, use a neutral-tasting plant milk with a bit of Olive Oil or coconut oil to mimic butter’s richness. The texture won’t be quite the same, but you’ll still get a tender crumb and a bright tang from the dairy-free buttermilk substitute.
baking tips: Oven temperature matters; if your oven runs hot, drop to 375°F (190°C) and bake a few minutes longer. If you have a convection option, use it with the temperature lowered by about 25 degrees. Keep an eye on color—the edges should be a pale gold, not deep amber.
Glaze Variations: A vanilla glaze is classic, but you can infuse it with citrus (lemon or orange) or hide a dusting of cardamom for a warm, spiced note. If the glaze seems too thick, loosen it with a splash of milk or cream until it flows in a slow, even drizzle.
Lessons learned: a quick chill between folds helps the layers stay distinct, and a gentle touch with rolling keeps the scones from turning into a crumbly mess. I’ve tried folding, rolling, and cutting all sorts of ways, and the most reliable method is the simple, patient approach—you’ll hear that small sigh of flak as you bite in, and that’s when you know you’ve got it right.
Storing and Reheating Tips
Storage is part of the magic with these buttermilk scones because you want that savor and tenderness to linger. Here’s how I handle them so they stay delicious long after the oven cools.
Room Temperature: Fresh scones are best within a day or two. Keep them in an airtight container on the counter for up to 2 days. If you live in a warm climate, you may prefer refrigerating to keep them from softening too quickly.
Refrigerator Storage: Place cooled scones in an airtight container. They’ll stay fresh for up to 3 days, though you’ll notice the crumb becomes a touch crisper as they chill—simply warm gently in the microwave or a low oven to restore soft interior.
Freezer Instructions: Freeze baked, completely cooled scones wrapped tightly in plastic and then in a freezer bag for up to 2 months. Thaw at room temperature, then rewarm in a 300°F (150°C) oven for about 5–7 minutes to refresh the texture. A quick 1-minute microwave blast can work in a pinch if you’re in a hurry, though it won’t restore the crust the same way.
Glaze Timing Advice: Freeze the unglazed scones for best freezer quality. Glaze after reheating; glaze may otherwise soften or blur the surface texture if applied before freezing or refrigerating.
These tips have saved many a busy morning—a little planning goes a long way with buttermilk scones, and you’ll still wake up to something comforting and delicious, no matter what the day has in store.
Frequently Asked Questions
Final Thoughts
If you’re looking for a comforting bake that still feels special, these buttermilk scones check every box: tender interior, crisp edges, and a gentle tang that makes them feel bakery-worthy without the fuss. They’re forgiving enough for a weekday morning and elegant enough for a weekend brunch. The best part is you can tailor them to your mood—blueberry swirl one week, lemon zest with vanilla glaze the next, or even chocolate chips for a chocolate-leaning crowd. They freeze well, reheat beautifully, and always give that “I brought something delicious” moment when you plate them. Give these a try and tell me what twist becomes your signature. Happy baking, friend—and don’t forget to leave a comment with your variations and a note about how you served them today.
Classic Buttermilk Scones
Ingredients
Scones
- 2.5 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter cut into cubes
- 1 cup cold buttermilk
- 1 large egg lightly beaten
Instructions
Making the Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the buttermilk and beaten egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 0.75-inch thick round.
- Cut the dough into 8 wedges using a sharp knife or bench scraper.
- Place the scones on the prepared baking sheet.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- Let cool slightly on a wire rack before serving.
