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Ultimate Fail-Proof Buttermilk Scones Recipe for Moist, Flaky Results

Close-up of two golden brown, fluffy scones stacked on a white plate, showing the soft interior texture.
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Make tall, buttery, flaky scones that rival coffee shop quality. This easy recipe uses buttermilk and simple techniques to guarantee moist, tender scones every time you bake.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • Optional Add-ins: 1 cup blueberries, 1/2 cup white chocolate chips, or 1/4 cup dried cranberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky scones.
  4. If using add-ins, gently toss them into the flour mixture now.
  5. Make a well in the center of the flour mixture and pour in the cold buttermilk all at once.
  6. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently bring the dough together into a rough circle or rectangle about 3/4 inch thick.
  8. For extra height and flakiness, perform the fold-dough technique: Fold the dough in thirds (like a letter), turn it 90 degrees, and gently pat it back into a thick round or square, about 1 inch thick.
  9. Use a sharp, floured round or square cutter (about 2.5 inches) to cut out the scones. Press the cutter straight down without twisting to keep the edges clean and tall.
  10. Place the cut scones close together on the prepared baking sheet.
  11. In a small bowl, whisk the egg and milk/cream together to create an egg wash. Brush the tops of the scones lightly with the wash.
  12. Bake for 14 to 18 minutes, or until the tops are golden brown and the centers are cooked through.
  13. Transfer the scones to a wire rack to cool slightly. Serve warm.

Notes

  • Keep all your ingredients, especially the butter and buttermilk, very cold. Cold fat creates steam in the oven, resulting in flaky layers.
  • Do not twist the biscuit/scone cutter; press straight down and lift straight up to prevent sealing the edges, which stops them from rising tall.
  • For coffee shop quality, brush the tops with heavy cream instead of an egg wash for a softer crust.
  • Adapt this recipe: Substitute lemon zest and juice for blueberries to make Lemon Scones, or add cinnamon and a light sugar glaze for Cinnamon Scones.

Nutrition

Find it online: https://mdlatdmm.com/best-scones-recipe-moist-flaky-buttermilk/