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The Ultimate Buttermilk Scones Recipe for Tall, Flaky Perfection

Four tall, flaky, golden-brown scones stacked on a light ceramic plate, showing off their layers.
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Learn how to make bakery-style buttermilk scones from scratch. This easy recipe focuses on technique to give you tall, fluffy, and buttery scones with a moist center every time. Perfect for afternoon tea or brunch.

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
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • Optional: 1/2 cup blueberries or 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 fruit, gently toss the berries or cranberries with one tablespoon of the flour mixture before adding them to the dough to prevent sinking.
  5. Pour in the cold buttermilk all at once. Use a fork to mix until the dough just comes together. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle. Avoid kneading.
  7. For tall scones, fold the dough in half, then fold it in half again (this creates layers, similar to lamination). Pat the dough back to a 3/4-inch thickness.
  8. Use a 2-inch round biscuit cutter to cut out the scones. Press the cutter straight down without twisting to keep the sides straight and tall. Place the cut scones onto the prepared baking sheet, setting them close together for softer sides, or farther apart for crispier edges.
  9. In a small bowl, whisk the egg and milk/cream together for the egg wash. Brush the tops of the scones lightly with the wash.
  10. Bake for 14 to 18 minutes, or until the tops are golden brown and the centers are cooked through.
  11. Transfer the scones to a wire rack to cool slightly before serving warm.

Notes

  • Keep all wet and dry ingredients cold. Cold butter creates steam pockets, resulting in flaky layers.
  • Do not twist the biscuit cutter when cutting the dough; press straight down to maintain the height.
  • For extra moisture, brush the tops with a little extra buttermilk just before baking instead of the egg wash.
  • If you prefer a sweeter scone, you can drizzle a simple glaze (1/2 cup powdered sugar mixed with 1 tablespoon milk) over the cooled scones.

Nutrition

Find it online: https://frostedfancies.com/best-scones-fluffy-buttery-perfection/