Go Back
+ servings
Buttermilk Scones on a tray with jam
Print Recipe
4.91 from 31 votes

Buttermilk Scones

Looking for soft, buttery, flaky scones to serve at your next tea party? This basic Buttermilk Scones recipe is everything you need and more. I’ll share with you all my tips and tricks for the most tender, delicious scones in any flavor!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Bread, Breakfast, Dessert
Cuisine: American, European
Servings: 8 scones
Calories: 271kcal
Author: Trang


  • 2 cup all-purpose flour 270 g
  • 1/3 cup granulated sugar 63 g
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 oz unsalted butter cold & cubed, 113 g
  • cup buttermilk 160 g
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Turbinado sugar for topping


  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Sift flour, baking soda and baking powder into a large mixing bowl, add kosher salt and sugar, whisk to combine.
  • Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size.
  • Add egg, buttermilk and vanilla extract to a small bowl, whisk to combine. Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving 1 - 2 tablespoon to use as egg wash later. Fold with a spatula or wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a well-floured board or countertop, and pat the dough out into a rectangle about 1/2” thick. Fold the dough over itself and pat it out again, do this about 3 - 4 times. Then shape the dough into a circle about 1” thick. Cut into 8 portions.
  • Place the scones on the parchment-lined baking sheet, brush the top and sides with reserved egg wash, and sprinkle generously with turbinado sugar. Bake for 20 minutes until golden brown.
  • Remove from the oven and allow to cool on the baking sheet 5 - 10 minutes before transferring the scones to the wire rack to cool completely. Best served warm.



  • Customize this recipe using citrus zest, different flavor extracts and spices, as well as adding filling such as dried fruits, fresh fruit, nuts, chocolate chips, ect.
  • Folding the dough over itself is a crucial step to create distinct layers and making the scones “flaky” when baked, with the exception when adding fresh berries for filling.
  • This scone dough will spread, if you want it to be taller or spread less, you could freeze the dough after cutting it into 8 before baking or pat it out taller than 1”.
  • This recipe makes 8 large scones, you can divide it into 12 smaller scones if you wish. Note that smaller scones will bake faster so you’ll need to adjust the baking time appropriately, about 15 minutes.
  • I like to 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 the bottom of the scones may get extra crispy.


Serving: 83g | Calories: 271kcal