Buttermilk Scones – A quick and easy scone recipe! Scones made with buttermilk that are perfect with jam or butter on top for breakfast! This scone recipe is super customizable!
Welcome to day two of #BrunchWeek! I decided to whip up a batch of buttermilk scones today using Eggland’s Best eggs and they turned out so good that I actually went back a few days later and made them again! Scones are one of my favorite foods, I love having them for breakfast with a cup of coffee or tea. This buttermilk scones recipe is a great basic recipe that you can really customize with so many different additions but I kept it basic for this batch and just focused on the great buttermilk flavor.
Make sure to check out my other #BrunchWeek recipes! So far my snickerdoodle pancake recipe is out but there is still three more recipes coming this week and they are all amazing!
Tips and tricks on how to make scones
What can you put in scones?
These scones are really customizable, you can add blueberries, lemon juice/zest, chocolate chips, white chocolate chips, dried cranberries, sliced almonds, etc.
What do you put on a scone?
Clotted cream is a British favorite but jam, jelly, or butter and great on top also. I love putting rose jelly on these buttermilk scones!
Do I need to warm scones?
Yes, they are best served warm either right out of the oven or heated up in the oven a little later.
How long can you keep scones?
They are best if eaten immediately but you can keep for about 1-2 days if you cover them with foil or plastic wrap.
Can you freeze baked scones?
Yes, let the scones completely cool before putting them in a ziploc bag. Close the bag up and then place in the freezer. When you are ready to pull eat the scones, let them defrost for at least two hours before placing them in the oven to warm up for 10 minutes at 300 degrees or in a toaster oven on warm for 5-10 minutes.
Looking for more scones recipes?
Blueberry Brie Scones – Homemade scones filled with fresh blueberries and brie cheese, baked until golden brown. This is the best blueberry scone recipe!
Vanilla Bean Scones – A crisp vanilla bean scone with a vanilla bean glaze.
Buttermilk Scones - A quick and easy scone recipe! Scones made with buttermilk that are perfect with jam or butter on top for breakfast!
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- Pinch of salt
- 5 tablespoons unsalted butter
- 1/2 cup buttermilk
- 1 egg
- 1 egg yolk
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, sugar, salt, and butter. Using a pastry cuter or two knives, cut in the butter until pea-sized crumbs form.
Add in buttermilk and egg. Mix until dough comes together.
Transfer dough to a well-floured surface and form the dough into a circle that is 1" thick. Use a pizza cutter or knife to slice the dough into 8 wedges. Beat the remaining egg yolk and spread on top of each of the scones. Transfer to baking sheet and place in the oven. Bake for 15-17 minutes or until edges are golden.
You may need…
A pastry cutter. This makes the process of cutting butter into the dry ingredients a lot faster than using two knives.
Pastry brush for spreading the egg wash on the scones.
A sheet pan, silicon mat, and a cooling rack. This pack has everything you could possibly need for baking!
This post contains affiliate links which means that I will make a tiny bit with no extra cost to you.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla
BrunchWeek Breads, Grains, and Pastries:
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up
BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.