Classic buttermilk scones are the perfect way to start your day.
Well this was an exciting week. It started off on Monday with Foodgawker featuring my Nutella Hazelnut Cake on the top row for a good chunk of the day. I got a ton of traffic on Monday and enjoyed it while it lasted. Tuesday was Ryan’s birthday — I finished up his birthday cake, and it turned out amazing (post on that next week). Then on Thursday evening FeedFeed featured the Nutella cake on their Instagram and Website. That was pretty much the best thing ever. Not only did I get a crap ton of traffic, I also more than doubled my Instagram followers. Instagram is my favourite form of social media, so I was super excited about this! Ok, I had to share that with all of you – now on to the good stuff… Buttermilk Scones!
I never really understood the appeal of scones. All of the ones I’d tried were either dry and crumbly or dense like hockey pucks. Both required substantial amounts of liquid to get down. Not appealing. Didn’t get it. That was until we made scones at school and I had to restrain myself from eating the entire batch. These things are damn good!
No dry crumbliness or hockey puck texture here. These ones are moist, flakey, and delicious. I modified the school recipe slightly, but really, why mess with a good thing?
I kept these simple and free of additions, but you can certainly add a multitude of things to take these to the next level, whether it be berries, chocolate chips, or herbs for a more savoury scone.
The key things to remember when making these Buttermilk Scones:
- Make sure your ingredients are COLD — cold butter, cold milk — and don’t handle the dough too much with your hands.
- Don’t overwork the dough either – you want these guys flakey and light.
I paired these with some store bought raspberry jam and some homemade whipped cream, but the possibilities are really endless.
In the recipe below, I’ve included measurements in grams and cups, but know that I haven’t actually made the recipe using cups, as I prefer the more accurate results from my scale. As such, I can only guarantee the results using grams!
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, sift together all dry ingredients. Whisk well to combine.
- In a measuring cup, combine egg and buttermilk, set aside.
- Cut cold butter into peanut sized chunks. Try not to handle butter too much so it stays cold.
- Toss butter into your dry ingredients with your hands to coat.
- Squeeze flour and butter with your hands to create large flakes. There will still be a lot of dry flour, but all butter should be flakes and not chunky.
- Pour this mixture onto the counter and make a well in the center.
- Add half of the buttermilk mixture (pour it around the lip) and toss with your hands.
- Add remaining buttermilk and toss until mostly combined. There will be a lot of dry flour still.**
- Using a plastic bowl scraper, gather and fold the dough onto itself and press down. Do this about 4 times or so until the dough mostly comes together. There will still be some flour showing.
- Form into an 8" disc and place on parchment baking sheet. Chill for 20mins.
- Trim the edges of the disc to allow the scones to rise, cut into 8 wedges.
- Bake in a circle with the edges close together so that the edges stay soft.
- Egg wash only the top of each scone (do not let it drip down the sides).
- Sprinkle with coarse sugar if desired.
- Bake for 15-20mins until golden.
** If adding berries or chocolate chips add now.