Imagine biting into a perfectly golden, flaky scone that's crisp on the outside, tender on the inside, and drizzled with a sweet, silky glaze that melts in your mouth. These aren't just any scones - these are the legendary British buttermilk scones that have been turning ordinary mornings into extraordinary culinary experiences for generations. Whether you're a baking novice or a seasoned pro, this recipe will transport you straight to a cozy English tea room with just one heavenly bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 egg, for egg wash
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well mixed.
- Add 1/2 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough; you want to maintain small pieces of butter for a flaky texture.
- Make a well in the center of the flour mixture and pour in 1/2 cup of buttermilk. Gently mix with a fork or spatula until the dough starts to come together. If the dough is too dry, you can add a little more buttermilk, one tablespoon at a time.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it is smooth, being careful not to over-knead. Pat the dough into a circle about 1-inch thick.
- Using a sharp knife or a pastry cutter, cut the dough into 8 equal wedges. Alternatively, you can use a round biscuit cutter to cut out circular scones. Place the scones on the prepared baking sheet, leaving space between each one.
- In a small bowl, beat the egg to create an egg wash. Brush the tops of the scones lightly with the egg wash to give them a beautiful golden color when baked.
- Bake the scones in the preheated oven for about 15-20 minutes, or until they are lightly golden brown and a toothpick inserted into the center comes out clean.
- While the scones are baking, prepare the sugar glaze. In a medium bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of milk until smooth. Adjust the consistency by adding more milk if necessary; it should be pourable but not too runny.
- Once the scones are baked, remove them from the oven and let them cool on a wire rack for about 5 minutes. Drizzle or spread the sugar glaze over the warm scones before serving.
- Enjoy your delicious buttermilk scones with a cup of tea or coffee!
Tips
- Keep your butter COLD - this is the secret to achieving those signature flaky layers. Cold butter creates steam pockets during baking, resulting in a light, airy texture.
- Don't overwork the dough! Mix just until ingredients are combined. Overworking develops gluten, which can make your scones tough and chewy.
- For uniform scones, use a sharp knife or pastry cutter to divide the dough. A bench scraper works wonderfully for clean, even cuts.
- The egg wash is your golden ticket to beautiful, glossy scones. Apply it gently with a pastry brush for that professional bakery look.
- Let the scones cool slightly before glazing to prevent the sugar glaze from completely absorbing into the scone, maintaining that delightful crisp exterior.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
