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The Best Classic Buttermilk Scones Recipe: Tall, Fluffy, Bakery-Style Results

Close-up of three fluffy, layered scones stacked on a white plate, drizzled with white icing.
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Learn how to make perfect, tall, and fluffy homemade scones using a classic buttermilk base. This recipe provides the essential techniques for a tender crumb, avoiding dry or dense results, ideal for afternoon tea or brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the cold buttermilk all at once. Use a fork to mix until the dough just comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square.
  6. Cut the dough into 8 equal wedges or use a round cutter to cut out scones. Place the cut pieces onto the prepared baking sheet, setting them close together for taller sides.
  7. Brush the tops lightly with the egg wash (beaten egg mixed with milk or cream).
  8. Bake for 14 to 17 minutes, or until the tops are golden brown and the scones are risen.
  9. Let the scones cool on a wire rack. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled scones.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold to ensure the scones rise high.
  • For extra height, gently fold the dough over itself two or three times before cutting, mimicking the laminated effect of puff pastry.
  • If you prefer a less sweet scone for afternoon tea, reduce the sugar in the dough to 2 tablespoons.
  • For flavor variations, gently fold in 1/2 cup of dried cranberries or chocolate chips after adding the buttermilk.

Nutrition

Find it online: https://hearthbite.com/best-scones-recipe-fluffy-bakery-style/