When I went to Paris a few summers ago, I fell in love with the simple perfection of plain scones. It's funny because in the US, we mostly do scones with all kinds of flavor combinations - which I totally love as well - but in Europe, scones seem to take on a different role as the base for all kinds of other good things, like fresh butter, homemade jam, and heavy dollops of cream. Ever since Paris, those simple scones have become one of my favorite weekend breakfasts, something easy to whip up for a lazy morning, and they always remind me of those tiny Parisian cafés that felt so cozy.
I've had this recipe for a while now, but somehow it got stuck in the depths of all my recipe notebooks, in one so old that I rarely open it up anymore. I went back to it this week and made these scones a few times, and every time I make them I realize all over again how comforting and perfect a freshly baked, warm, fluffy scone can be, especially when it's topped with a pat of soft butter and some really good jam or a chunky compote. This is the kind of food that makes me happy.
These scones are really simple to make, since they only require about 10-15 minutes of hands-on work and a few staple ingredients. They're sort of therapeutic in their own way, to make and to eat, because they remind you of how the simplest things in life can be the best. With fall officially here, they're the perfect treat for a cool, relaxing morning, served warm from the oven alongside a hot cup of coffee or tea. Be generous with the butter and jam too; I promise it's worth it. :)
Recipe Card
Fluffy Buttermilk Scones
Simple, lightly sweet, fluffy buttermilk scones - a perfect breakfast treat or afternoon snack with a bit of butter and jam.
- Cook Time: 12 minutes
- Total Time: 12 minutes
- Yield: 8 scones 1x
Ingredients
- 11 ⅝ ounces (2 ¾ cup, spoon and level) all-purpose flour, plus extra for dusting
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 ounces (6 tablespoons) salted butter, frozen and cubed
- 8 ½ ounces (1 cup) buttermilk
- 1 egg, beaten, for brushing
Instructions
- Line a baking sheet with parchment paper and dust with flour.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter until the pieces are small and the mixture is coarse. Add the buttermilk in two parts, folding just until no liquid remains isolated in the bowl, but the dough has not yet fully come together.
- Turn the mixture out onto the parchment-lined baking sheet and lightly knead into a soft dough, being careful not to overwork.* Pat into a 1" thick round and freeze for 1 hour.
- Preheat oven to 425ºF. Use the parchment to lift the dough from the baking sheet, and line baking sheet with a clean piece of parchment.
- Use a 2 ½" round biscuit/cookie cutter to cut the dough into individual rounds. Lightly knead together remaining scraps, pat into a 1" thick circle again, and cut remaining scones. Use the last bit of scraps to form the final scone.
- Space scones apart on the prepared baking sheet and brush tops with egg. Bake in the preheated oven for 12-15 minutes, until a toothpick inserted into the center of one comes out clean.
- These, like most scones, are best served warm the day they're made (especially with butter and jam), but any leftovers can be stored in a zip-top bag or airtight container and kept at room temperature for a few days. Scones can be reheated in the microwave for 15-20 seconds before serving.
Notes
*It will take a bit of time to bring all the dough together, but if it seems too dry to come together, you can add a bit more buttermilk.
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Futhi says
These are delicious! Thank you for this recipe. I have to freeze them after baking though, I hope they will still be good when reheated.
alexandra says
They should be just fine, but you can always freeze before baking too, which is even better!
Futhi says
Thank you for this recipe. These so awesome!
Unjilli says
I baked these today very moist and delicious. I would like to make some more but with cheese, can I freeze them before or after baking?
alexandra says
Hi, so sorry for the laste response, but I would suggest freezing before baking. Once you have them cut into circles (Step 5), place them on a baking tray and freeze them until they're firm, and then put them in a ziploc and keep in the freezer until ready to bake. I would take them out of the freezer while you're preheating the oven and be aware that you might need to add on about 5 minutes to the baking time. :)
carol says
Sooo delicious!!
Thalia @ butter and brioche says
I love a good buttermilk scone! Nothing beats scones with jam and cream for afternoon tea... thanks for reminding me how delicious they are. I definitely need to make the recipe soon!
Ilona @ Ilona's Passion says
Perfect scones! Sooo fluffy..Pinned it!
alexandra says
Thanks Ilona! <3
Christina @ Whip This Up says
YES, I am so on board with a sweeter, more buttery version of a biscuit. Epic height on them, too!
alexandra says
Exactly!! Thanks Christina! :)