Best 11 Easy Buttermilk Scones Recipes

CLASSIC BUTTERMILK SCONES

Steps:

• Preheat oven to 400F. Lightly grease baking pan (I use 1 large cookie sheet, you may need to use 2 depending on how big your pan is) and set aside.
• In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
• Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).
• Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add chocolate chips or other goodies, if using.
• Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.
• Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).
• Take out of the oven and serve warm.

EASY BUTTERMILK SCONES

Steps:

• Pre-heat the oven to 180ºC/350ºF and line a baking sheet with baking/parchment paper.
• Combine all the dry ingredients in a mixing bowl. Rub the butter into the flour until the mixture resembles bread crumbs/almond flour.
• Whisk the egg into the buttermilk and pour into the dry ingredients. Mix with a fork until the mixture just comes together then tip out onto a floured surface.
• Lightly bring the dough together into a disc approximately 3-5cm/1-2 inches high. Using a round cutter, cut scones out of the dough and place onto the prepared baking sheet. Press the dough together and continue cutting until all the dough has been used.
• Brush the top of the scones with heavy/whipping cream and place in the oven to bake for 15-20 mins until golden brown and cooked through.
• Remove from the oven and allow to cool for 10 minutes before serving.

BUTTERMILK SCONES

Steps:

• In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms. , Turn dough onto a lightly floured surface; knead gently 5-6 times or until no longer sticky. On a lightly greased baking sheet, pat dough into a 5-in. circle about 3/4 in. thick. Score the top, making six wedges. , Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 375° for 23-25 minutes or until golden brown. Remove from pan to a wire rack. Break into wedges. Serve warm.

BLUEBERRY BUTTERMILK SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
• Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
• Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

BUTTERMILK SCONES

Steps:

• Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
• Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

BUTTERMILK SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
• Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
• Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.

BASIC BUTTERMILK SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
• Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.

CRANBERRY BUTTERMILK SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

EASY BUTTERMILK SCONES

Steps:

• 1. Prehead oven to 220 degrees celsius. Line a flat baking tray with baking paper.
• 2. Combine flour, sugar and butter in a large bowl. Using fingertips, rub butter into flour mixture until mix resembles fine breadcrumbs. Alternatively, place in a food processor and process using the pulse function. Transfer to a mixing bowl.
• 3. Make a well in the centre. Add buttermilk, stirring with a flat-bladed butter knife until dough almost comes together. Turn onto a lightly floured surface.
• 4. Knead gently (no more than 5 times) to bring dough together. Roll out until 2cm thick.
• 5. Dip a 5cm round cutter into flour to prevent dough sticking.Cut out as many scones as possible (about 9). Gently press remaining dough together.
• 6. Roll out until 2.5cm thick (scones cut from 2nd and 3rd batches won't rise as high as those from the first batch, so start with thicker dough). Cut out as many scones as possible.
• 7. Place scones 1cm apart on prepared tray. Bake for 15-17 minutes or until light golden and hollow when tapped on top.
• 8. Serve hot with jam and cream.

EASY BUTTERMILK SCONES

Steps:

• Preheat oven to 425 degrees F.
• Grease baking sheet.
• Melt butter and let cool slightly.
• Place flour in a bowl.
• Stir in melted butter and stir well.
• Add all the rest of the dry ingredients.
• Mix well.
• Add egg to buttermilk and mix well.
• Add buttermilk/egg all at once and stir.
• Dough should be slightly sticky.
• Drop by spoonful unto baking sheet.
• Brush with egg white and sprinkle with sugar.
• Bake at 425 for 10-12 minutes.

BUTTERMILK SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can't feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
• Gently warm the buttermilk (don't throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough - don't over-mix it.
• Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.