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.
Lemon Poppyseed Scones – A classic scones with fresh lemon juice and poppyseeds!
- 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!