Description
Warm, buttery buttermilk scones bring British countryside charm straight to your breakfast table. Crisp edges and tender crumb promise a delightful morning indulgence you’ll savor with each delectable bite.
Ingredients
Scale
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¾ cup (180 ml) buttermilk, plus extra for brushing
- 2 cups (240 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (15 ml) baking powder
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (75 g) add-ins (dried fruit, chocolate chips, or berries), optional
Instructions
- Preparation: Activate the oven to 400F (200C) and arrange a parchment paper liner on the baking sheet for optimal surface coverage.
- Dry Mixture: Integrate flour, sugar, baking powder, baking soda, and salt in a spacious mixing bowl, whisking thoroughly to ensure uniform distribution of dry ingredients.
- Butter Integration: Incorporate cold butter cubes into the dry mixture, using a pastry cutter or fingertips to create a textured, crumbly consistency resembling coarse breadcrumbs.
- Liquid Fusion: Blend buttermilk and vanilla in a separate container, then delicately pour into the dry ingredients, stirring minimally to maintain a light texture. Gently fold in any additional mix-ins like dried fruits, nuts, or chocolate chips.
- Dough Formation: Transfer the mixture onto a lightly dusted surface, performing a gentle kneading to unify the dough. Carefully shape into a circular disk approximately 3/4-inch thick.
- Portioning and Brushing: Segment the disk into 8 symmetrical wedges, positioning them on the prepared baking sheet. Softly brush the scone surfaces with buttermilk to enhance golden coloration.
- Baking Process: Position the baking sheet in the preheated oven, allowing the scones to transform into a rich, golden-brown delicacy within 15-18 minutes.
- Serving: Allow minimal cooling time and present warm, accompanied by preferred spreads or complementary garnishes.
Notes
- Use extremely cold butter, straight from the refrigerator, to ensure flaky and tender scones. Cold butter creates pockets of steam during baking, resulting in a light, airy texture.
- Avoid overmixing the dough, which can lead to tough, dense scones. Stir ingredients just until they come together, keeping the mixture slightly shaggy for the best results.
- Experiment with mix-ins like dried fruits, chocolate chips, or nuts. Gently fold additions into the dough to prevent overmixing and maintain the scones’ delicate structure.
- Use a sharp knife or bench scraper to cut wedges cleanly. Press straight down without twisting to ensure even rising and a beautiful final shape.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 9
- Calories: 210
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg