These Basic Buttermilk Scones are so simple to pull together in a short time. They bake up super tender and absolutely delicious. They are the perfect canvas for butter, jam and any other topping you want to serve for breakfast or tea.
I’ve been making all kind of scones for years, but I’ve never made simple Basic Buttermilk Scones without any mix-ins. I think it’s time to give you a basic recipe that you can expand on. Over the course of the next couple posts, I will show you how to make these melt-in-your-mouth plain buttermilk scones that are perfect the way they are, but can also be spruced up with any mix-ins your heart desires.
How to Make Basic Buttermilk Scones
Basic Buttermilk Scones have lots of buttermilk of course, and some very cold butter. It starts with working the butter into the flour mixture with the tip of your fingers, similar to making any type of pastry dough. You want the butter pieces to be visible still within the flour mixture, pea and bean size.
Then add the buttermilk, egg and vanilla extract mixture. Reserve between 1 to 2 tablespoons of the buttermilk mixture to use as egg wash later. Fold in the flour until a wet dough forms. Dump everything out on a floured counter and pat it out with your hands, fold it over itself a few times, this will create layers when baked up. Shape into a circle about 1” thick and slice into 8 pieces.
While working this Basic Buttermilk Scones dough, use only as much extra flour as needed to keep everything from sticking. You don’t want to add too much flour to the point of drying out the scones. A slightly wet dough will yield softer scones once baked.
Transfer the scones onto a baking sheet, and brush with the reserved buttermilk/egg mixture – this acts as our egg wash to enhance browning while baking. Add turbinado sugar generously for shine and extra sweetness. I always use an insulated baking sheet for scones to keep the bottom of the scones from getting too brown. A regular baking sheet will work, but you may want to pull them out a minute before so their bottoms don’t brown too much and start to burn.
I love to serve these Basic Buttermilk Scones slightly warm with a cup of coffee for breakfast or with afternoon tea. If you must have something extra, a simple pat of butter and jam will do. Or maybe serve them with some homemade lemon curd and blueberry compote. Enjoy and stay tune for more scones next time!
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Basic Buttermilk Scones
- 2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 4 oz unsalted butter - cubed & cold
- 1 large egg
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and mix to combine.
- Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about large pea size.
- In a measuring cup, add buttermilk, egg and vanilla extract and beat to combine.
- Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 1 1/2 tablespoons to use as egg wash.
- Fold with a spatula or wooden spoon until a wet dough forms.
- Turn the dough out onto a well-floured board, fold it over itself a few times, and shape into a circle about 1” thick.
- Cut into 8 scones.
- Place the scones on the prepared baking sheet, brush the top and sides with the reserved egg wash, and sprinkle generously with turbinado sugar.
- Bake for 19 - 20 minutes until golden brown.
- Let cool completely on a wire rack.
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