Homemade Buttermilk Scones
Sweet, tender, and flaky buttermilk scones made with butter, currants or raisins, and a cream-brushed top. Serve warm with jam and clotted cream.
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Servings: 16
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- ⅓ cup sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup unsalted butter cold
- 1 cup buttermilk
- ½ cup red currants or raisins
- 1 tsp heavy cream for brushing
Instructions
Preheat the oven.
- Preheat the oven to 400°F, or 200°C. Line a baking sheet with parchment paper.
Combine the dry ingredients.
- In a large mixing bowl, whisk together the flour, salt, sugar, baking powder, and baking soda until evenly combined.
Add the butter.
- Add the cold unsalted butter to the dry ingredients.
Cut in the butter.
- Using a pastry cutter, knife, or fingertips, cut or rub the butter into the flour mixture until small pieces of butter remain throughout the mixture.
Add the buttermilk.
- Pour in the buttermilk and gently mix until the dough is almost combined. The dough should appear shaggy.
Rest the dough.
- Allow the dough to rest for 5 to 10 minutes.
Add the fruit.
- Add the red currants or raisins to the dough. Gently mix until the fruit is evenly distributed and the dough is almost smooth.
Transfer the dough.
- Turn the dough out onto a lightly floured work surface.
Divide the dough.
- Divide the dough into two equal portions.
Shape the dough.
- Using the palms of your hands, gently press each portion of dough until it becomes smoother. Do not knead the dough as you would bread dough.
Flatten the rounds.
- Press each dough portion into a round approximately ¾ inch thick.
Cut into wedges.
- Cut each round into 8 equal wedges, making 16 scones total.
Arrange on the baking sheet.
- Gently separate the wedges and place them on the prepared baking sheet.
Chill the dough.
- Refrigerate the shaped scones for 10 to 15 minutes.
Brush with cream.
- Lightly brush the tops of the chilled scones with heavy cream.
Bake.
- Bake for 12 to 15 minutes, or until the scones are golden brown.
Cool briefly.
- Allow the scones to cool on the baking sheet for 5 minutes.
Transfer and serve.
- Transfer the scones to a wire rack. Serve warm with jam, clotted cream, butter, honey, or lemon curd.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend suitable for pastries.
Confirm that the baking powder, baking soda, currants or raisins, buttermilk, and heavy cream are labeled gluten-free.
Gluten-free scone dough may be slightly more delicate, so handle it gently when shaping and cutting.
Chilling the shaped dough is especially helpful for gluten-free scones because it helps them hold their shape.
Use a clean work surface, utensils, and baking sheet to prevent cross-contamination.
Confirm that the baking powder, baking soda, currants or raisins, buttermilk, and heavy cream are labeled gluten-free.
Gluten-free scone dough may be slightly more delicate, so handle it gently when shaping and cutting.
Chilling the shaped dough is especially helpful for gluten-free scones because it helps them hold their shape.
Use a clean work surface, utensils, and baking sheet to prevent cross-contamination.