Flaky Buttermilk Scones: A Revelation in Every Bite

I used to be one of those people who thought scones were a bit of a culinary enigma – dry, crumbly, and frankly, a bit of a mess to eat. That all changed, quite unexpectedly, at my son’s baseball game. A fellow mom, bless her heart, brought a batch of homemade scones for the early morning crowd. Skeptical but polite, I accepted a piece, and within that first buttery, tender bite, my entire scone perception was shattered. This wasn’t the sandy, flavorless puck I’d grown accustomed to; it was a delicate triangle of pure, unadulterated butter and flour, lightly kissed with sweetness. Though the currants weren’t my favorite, that experience sparked a mission: to recreate that perfect, flaky scone. This recipe, a gem from Marcy Goldman’s “A Passion for Baking,” has become my benchmark for scone perfection.

Recipe Overview

• Prep Time: 37 minutes
• Cook Time: 15-20 minutes (for smaller scones), slightly longer for larger ones
• Total Time: Approximately 52-57 minutes
• Servings: 8-10 scones
• Yield: 8-10 scones
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 1/2 cups unsalted butter, cut into chunks and chilled
• 1 large egg
• 1 1/4 cups buttermilk
• Milk or melted butter, for brushing the tops

Equipment Needed

• Food processor (optional, but recommended for ease)
• Large mixing bowl
• Pastry knife or fork (if not using a food processor)
• Measuring cups and spoons
• Baking sheets (two are recommended to stack for insulation)
• Parchment paper
• Rolling pin
• Sharp knife or bench scraper
• Pastry brush

Instructions

1. Preheat and Prepare: Begin by preheating your oven to 425 degrees Fahrenheit. For optimal baking results, stack two baking sheets together and line the top baking sheet with parchment paper. Position your oven rack in the upper one-third of the oven. This layering and rack placement helps to ensure a crisp bottom and evenly cooked scone.

2. Combine Dry Ingredients and Butter: If using a food processor, combine the all-purpose flour, sugar, salt, baking powder, and baking soda. Pulse briefly to meld them together. Next, add the cold, cubed unsalted butter to the food processor. Pulse repeatedly until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flakiness.
   Alternatively, if you prefer to work by hand or don’t have a food processor: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda. Then, cut in the cold, cubed butter using a pastry knife or a fork until the mixture achieves the same coarse, crumbly texture described above. Small pieces of butter are your friends here!

3. Incorporate Wet Ingredients: Turn the flour and butter mixture into a large bowl (if you used a food processor). In a separate small bowl or liquid measuring cup, lightly beat the large egg with the buttermilk. Gradually pour this wet mixture into the dry ingredients.

4. Form the Dough: Using a fork, combine the ingredients until they just begin to come together, forming a soft, shaggy dough. Be careful not to overmix at this stage; we want to avoid developing the gluten too much.

5. Knead and Shape: Turn the shaggy dough out onto a lightly floured surface. Gently knead the dough 8 to 10 times. The goal is to bring it together until it’s just barely rollable. The dough will still be somewhat soft and perhaps a bit sticky. Divide the dough into two equal halves. Shape each half into a ball. On your lightly floured surface, roll each ball into a circle about 1 inch thick. Using a sharp knife or bench scraper, cut each circle into 4 wedges, or more if you prefer smaller scones.

6. Prepare for Baking: Carefully place the scone wedges onto the prepared baking sheet lined with parchment paper. Ensure they have a little space between them to allow for even heat circulation.

7. Brush and Bake: Using a pastry brush, brush the tops of the scones with either milk or melted butter. This will give them a lovely golden sheen and a slightly crisp exterior. Bake in the preheated oven until the scones are golden brown, which should take approximately 15-20 minutes. If you are making smaller scones, keep a close eye on them and check on them after 15 minutes, as they will bake faster. The larger scones may require a slightly longer baking time.

8. Cool and Enjoy: Once baked to perfection, remove the scones from the oven and transfer them to a wire rack to cool slightly.

Expert Tips & Tricks

• Cold is Key: The secret to incredibly flaky scones lies in keeping your butter and buttermilk as cold as possible. Cold butter melts slowly in the oven, creating steam pockets that result in those desirable layers.
• Don’t Overwork the Dough: Resist the urge to overmix or over-knead the dough. A light hand will ensure tender, tender scones, not tough ones. The “shaggy” stage is exactly where you want to be before shaping.
• The Double Baking Sheet Method: Stacking two baking sheets provides insulation from the direct heat of the oven element. This prevents the bottoms of your scones from burning while the tops bake to a beautiful golden hue.
• The Upper Third Rack: Placing the rack in the upper third of the oven ensures your scones are closer to the top heating element, promoting even browning without overcooking the bottoms.

Serving & Storage Suggestions

These flaky buttermilk scones are utterly divine served warm, fresh from the oven. They are fantastic on their own, or you can elevate them with a dollop of clotted cream and a spoonful of your favorite jam. A drizzle of honey or a pat of good quality butter is also a simple yet perfect accompaniment.

For storage, once completely cooled, place leftover scones in an airtight container at room temperature. They are best enjoyed within 1 to 2 days, as they tend to lose their optimal texture thereafter. If you need to store them for longer, you can freeze them. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container for up to 1 month. To reheat, simply warm them in a moderate oven (around 300°F) for a few minutes until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	605.5 kcal	–
Calories from Fat	324 kcal	–
Total Fat	36.1 g	55%
Saturated Fat	22.4 g	111%
Cholesterol	119.5 mg	39%
Sodium	200.2 mg	8%
Total Carbohydrate	62.1 g	20%
Dietary Fiber	1.7 g	6%
Sugars	14.6 g	58%
Protein	8.9 g	17%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a classic for a reason, don’t be afraid to explore!

• Fruity Additions: Gently fold in 1/2 to 1 cup of fresh or dried berries (like blueberries, raspberries, or cranberries) or chopped dried fruit (such as apricots or raisins) into the dough after adding the wet ingredients but before kneading. If using fresh berries, a little extra flour tossed with them can prevent them from bleeding too much color.
• Citrus Zest: Add the zest of one lemon or orange to the dry ingredients for a bright, fresh note.
• Herbal Notes: For a savory twist, omit the sugar and add 1-2 tablespoons of chopped fresh herbs like chives, rosemary, or thyme. You could also add a handful of shredded cheese, like cheddar or Gruyère.
• Spice it Up: A pinch of cinnamon, nutmeg, or cardamom can add warmth and complexity, especially when paired with dried fruits.

FAQs

Q: Why is my scone dough so sticky?
A: A slightly sticky dough is desirable for tender scones. If it’s unmanageably sticky, add flour very gradually, just a tablespoon at a time, until it’s workable but still soft.

Q: Can I use regular milk instead of buttermilk?
A: While buttermilk is preferred for its tang and tenderizing properties, you can substitute regular milk. For a closer texture, add 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of regular milk and let it sit for 5-10 minutes to “sour” it.

Q: How do I know when my scones are done baking?
A: Your scones are ready when they are golden brown on top and the sides are set. You can also insert a toothpick into the center; it should come out clean.

Q: Can I make these scones ahead of time?
A: You can prepare the dough up to the point of shaping and baking, then cover it tightly and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes to the cooking time if baking from chilled.

Q: What’s the best way to cut scones?
A: A sharp knife or bench scraper works best. Press straight down rather than sawing to maintain the structure of the dough.

Final Thoughts

There’s a certain satisfaction that comes from a perfectly baked scone, a testament to good ingredients handled with care. These flaky buttermilk scones are more than just a baked good; they are an invitation to slow down, enjoy a moment of simple indulgence, and perhaps even discover your own scone revelation. Whether served alongside a steaming cup of coffee in the morning or with a pot of tea in the afternoon, they are sure to bring a smile. I encourage you to try this recipe, experiment with the variations, and share the joy of these delightful treats with those you love. Happy baking!