Description
These classic scones are buttery, flaky, and tender—perfect for cozy mornings or elegant brunches. With cold butter, buttermilk, and a hint of sweetness, they bake up into golden, bakery-worthy treats. Easy to prepare and freezer-friendly, they’re ideal for both quick breakfasts and special occasions.
Ingredients
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3 cups (381 g) all-purpose flour
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1/3 cup (66 g) granulated sugar
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1 tsp fine sea salt
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1 tbsp baking powder
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1/2 tsp baking soda
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1 1/2 sticks (170 g) unsalted butter, cold and cubed
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1 cup (237 g) buttermilk
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2 large eggs, divided
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1 tsp vanilla extract
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Coarse sugar, for topping
Instructions
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Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
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In a large bowl, mix flour, sugar, salt, baking powder, and baking soda.
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Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together 1 egg, buttermilk, and vanilla. Add to dry mixture and gently stir until combined—do not overmix.
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Turn dough onto a floured surface and divide in half. Pat each half into a 3/4-inch thick, 6-inch round and cut each into 8 wedges.
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Arrange scones 2 inches apart on the baking sheets. Chill for at least 30 minutes or overnight (optional).
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Whisk the remaining egg with a splash of water. Brush over scone tops and sprinkle with coarse sugar.
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Bake for 18–20 minutes or until golden brown. Let cool slightly before serving.
Notes
Keep the butter cold throughout preparation to ensure flaky layers.
Avoid overmixing the dough to prevent tough scones.
Feel free to add-ins like dried fruit, chocolate chips, or citrus zest.
Freeze-shaped scones and bake straight from frozen with 2 extra minutes added to the baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: British