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Buttermilk scones
I finally stopped guessing the butter temperature after a batch turned out dense as bricks. The secret is keeping it cold until the very last second.These buttermilk scones are tender, flaky, and come together in under thirty minutes. I mix them by hand to avoid overworking the dough, which ensures those perfect layers. They freeze beautifully, making breakfast effortless without sacrificing quality.
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These chunks create steam and lift the scones.
- In a small separate bowl, whisk together the buttermilk, beaten egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or your hand just until the dough comes together. It will look shaggy; do not overmix.
- Turn the dough out onto a lightly floured surface. Gently press it into a circle about 1 inch thick. Avoid kneading.
- Cut the circle into 8 equal wedges with a sharp knife or bench scraper. Place them on the prepared baking sheet, leaving a little space between each for expansion.
- Bake for 15-18 minutes, or until the tops are golden brown and firm to the touch.
- Let cool on the pan for 5 minutes before serving.
Nutrition
Notes
- Cold Butter is Key: If your butter gets soft while you're cutting it, pop the bowl in the freezer for 5 minutes before mixing.
- Storage: Store leftovers in an airtight container at room temperature for up to two days. Reheat briefly in a toaster oven to restore crispness.
- Serving Suggestion: These pair wonderfully with clotted cream and jam, or simply enjoy plain with black coffee.
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