I typically find scones too dry or lacking in flavor, but it could be because I grew up with these delicious buttermilk scones that are so moist inside, with a buttery flaky crust, and just the right amount of cinnamon and sugar coating on top.
After making that fresh batch of Apricot Jam last week, I needed something more substantial than a spoon to smear it on. The girls helped me mix up these amazing Buttermilk Scones.
Ingredients for Buttermilk Scones
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup salted butter, cut into pieces
- 1 cup buttermilk
- cinnamon and sugar for topping the crust
Making the Scones
The recipe for these scones is fairly simple – you mix the dry ingredients, cut in cold butter for that pastry flakey perfection, and then briefly stir in the buttermilk. We use sour milk (milk plus lemon juice), just as we do in my granny’s delicious dinner roll recipe when we don’t have buttermilk on hand. Either way, the scones turn out absolutely delicious.
Cutting in the cold butter with a pastry blender is really important. It takes longer than mixing with an electric mixer, but it is necessary. “Cutting in” butter ensures that little chunks of butter become suspended within the flour mixture. When the dough bakes, then, the suspended butter melts forming pockets of air within the dough and giving you that perfect flaky consistency. Using cold butter and not over-mixing also ensure that the butter pieces stay intact right up until they hit the hot oven.
You’ll want to make sure the butter is uniformly mixed down to pea-size before adding the buttermilk. Stir the wet in just enough to dampen the mixture.
Divide the dough into two and pat each section out into two rounds, about 3/4″ thick each. I suppose that you could also bake individual blobs, but the larger rounds make for a nice, moist center. Score into wedges with a large knife before baking and they will easily pull apart after baking. We use a pastry brush to coat each round with a thin layer of milk and then sprinkle with cinnamon and sugar. Don’t overcook these – as soon as the edges are brown and the center is set, take them out of the oven. They’re best eaten the same day.
These scones are so delicious. Serve them alongside a Cheesy Egg Bake for a filling brunch.
Buttermilk Scones
Ingredients
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup cold butter cut into pieces
- 1 cup buttermilk mix 1 T. lemon juice with regular milk and let stand for 5 minutes
- 1 Tbs. milk or cream for brushing on top
- cinnamon and sugar for dusting
Instructions
- Sift dry ingredients in large mixing bowl.
- Use a pastry blender to cut in cold butter pieces until mixture resembles coarse cornmeal.
- Make a well in the center of mixture and add buttermilk.
- Stir with a fork until mixture leaves sides of bowl.
- Divide into 2 equal portions and pat into rounds 3/4″ thick.
- Set rounds 2″ apart on a 12″ x 15″ baking sheet.
- Score each round into 6-8 wedges with a nice cutting almost to the bottom.
- Brush top with milk and sprinkle with cinnamon sugar.
- Bake 400 degrees for 12-15 minutes. Do not overbake!
