These Buttermilk Scones are delicious served with jam and whipped cream for tea time. Buttermilk makes them tender and fluffy.
Buttermilk Scones are a must when you are having guests over for tea tea. They are the quintessential item for afternoon tea served with jam and whipping or clotted cream. Plain scones are quick and easy to prepare using mostly pantry items.
Why Use Buttermilk?
Buttermilk is typically made with skimmed milk or whole milk cultured with lactic acid bacteria. It has a natural acidity which reacts with baking soda that helps baked goods rise to achieve a lighter and fluffier texture. The acidity also breaks down the gluten strands in the flour, leading to a softer and more tender texture. Buttermilk also adds flavor and a slight tang although I have to say, I hardly noticed it.
Baking Temperature For Buttermilk Scones
Scones need a hot, quick bake. The high heat at 425°F/220°C is needed to turn the moisture and butter into steamy air pockets. This steam will cause the scones to rise significantly and helps to achieve a nice golden brown crust. My first bake at 400°F/220°C did not go so well. I found a pool of melted butter at the base of my oven. 🙁 Also, a lower temperature will produce denser and heavier scones.
Use Cold Butter
The primary reason for using cold butter is to achieve a flaky texture in the scone. When the butter melts during baking, it releases steam which creates air pockets that result in a light, layered, flaky texture. The cold butter and the high heat (as mentioned above) will also prevent the scones from spreading too much. Mix gently and do not over do it.
Steps In Making Buttermilk Scones
First of all, you want to sift together all-purpose flour, baking powder, baking soda, sugar, and salt into a large bowl. Add cold butter and cut it in gently with a dough blender until it resembles coarse breadcrumbs. Pour in buttermilk and mix with a spatula until a sticky dough forms.
Turn the wet and sticky dough onto a lightly floured surface. Pat it out to ¾ inch thickness. Then, cut the dough with a 2 inch fluted round cutter. A plastic cookie cutter works best with this wet dough. Place cut out dough on a cookie sheet.
Finally, brush the tops of the cut out dough with buttermilk and bake in preheated oven.
Tools Used in Making These Buttermilk Scones
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Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades
Stainless Steel Pastry Scraper, Dough Blender & Biscuit Cutter Set (3 Pieces/ Set)
Stainless Steel Round Cookie Cutter Set, 3 pieces
Two Side Round Cookie Cutters, Set of 6, Assorted color
3Pcs Fluted Round Cookie Cutters 2″ 2.6″ 3″, Unique Design with Protective Red Top PVC
AirBake Nonstick 2 Pack Cookie Sheet Set, 14in x 12in and 16in x 14in
Buttermilk Scones
Equipment
Ingredients
- 2¼ cups all-purpose flour (338g)
- 2¼ tsp baking powder
- ½ tsp baking soda
- 2 tsp sugar
- ½ tsp salt
- 6 tbsp cold butter (cut into cubes) (84g)
- 1 cup + 2 tbsp cultured buttermilk (divided) (270ml)
Instructions
- Preheat oven to 425°F (220°C). Sift together all-purpose flour, baking powder, baking soda, sugar, and salt into a large bowl.
- Add cold butter and cut it in with a dough blender until it resembles coarse breadcrumbs.
- Pour in 1 cup/240ml buttermilk and mix with a spatula until a sticky dough forms.
- Turn dough onto a lightly floured surface and pat it out to ¾ inch thickness. Cut dough with 2-inch fluted round cutter and place cut out dough on a cookie sheet.
- Gather the scraps together, reshape, pat it out to ¾ inch thickness, and cut with 2-inch fluted round cutter until all dough is used up. You should get 10 to 12 scones.
- Brush the tops with remaining 2 tablespoons of buttermilk.
- Bake in preheated oven for 20 minutes or until golden brown.
Nutrition
Serving Suggestion
Buttermilk Scones are delicious served with jam and whipped cream. You can use any kind of jam. I served it with my homemade Marmalade.
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