Buttermilk Scones Recipes

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Cranberry Buttermilk Scones image

In Bend, Oregon, Loraine Meyer bakes these light, fluffy scones that are loaded with dried cranberries and topped with cinnamon-sugar. "I take them to breakfast meetings, serve them at brunches, and share them with neighbors and friends," she says.

Provided by Taste of Home

Categories     Brunch     Desserts

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

3 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup buttermilk
1 cup dried cranberries
1 teaspoon grated orange zest
1 tablespoon whole milk
1/4 teaspoon ground cinnamon


  • In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 422mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.


Buttermilk Scones image

This basic scone recipe can be adapted by adding chopped dried fruit or grated cheese.

Provided by BEVCHRIS

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 8

Number Of Ingredients 5

3 cups all-purpose flour
2 tablespoons baking powder
¼ teaspoon salt
⅓ cup butter, melted
1 ¼ cups buttermilk


  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
  • Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
  • Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 38.6 g, Cholesterol 21.9 mg, Fat 8.5 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 5.1 g, Sodium 534 mg, Sugar 2 g


Buttermilk scones image

Afternoon tea just wouldn't be the same without warm scones straight from the oven

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 10 -12

Number Of Ingredients 7

450g self-raising flour, plus extra for dusting
¼ tsp salt
100g cold butter, diced
85g golden caster sugar
284ml pot buttermilk
2 tsp vanilla extract
splash of milk


  • Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can't feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
  • Gently warm the buttermilk (don't throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough - don't over-mix it.
  • Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.

Nutrition Facts : Calories 229 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium


Blueberry-Buttermilk Scones image

The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup cake flour, (not self-rising)
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 cup (1/2 pint) blueberries
1/2 cup low-fat buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
1/2 teaspoon pure vanilla extract
Fine sanding sugar, for sprinkling


  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  • Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.
  • Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
  • Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.


Basic buttermilk scones image

These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results

Provided by Mary Cadogan

Categories     Brunch, Buffet, Lunch, Side dish

Time 40m

Yield Makes 16

Number Of Ingredients 5

350g self-raising flour
½ tsp bicarbonate of soda
a good pinch of salt
85g butter
284ml carton buttermilk


  • Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.
  • Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.

Nutrition Facts : Calories 118 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.56 milligram of sodium


Buttermilk Scones image

I was happy to discover this recipe. The small quantity is just what I was looking for in my quest for recipes for two. Happily, there can be a few left over for a snack later. The nice flavor of these scones makes them a favorite. -Ruth LeBlanc, Nashua, New Hampshire

Provided by Taste of Home

Time 40m

Yield 6 scones.

Number Of Ingredients 9

1 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar, divided
1 teaspoon baking powder
2/3 teaspoon baking soda
1/4 cup cold butter
1/3 cup buttermilk
3 tablespoons raisins or dried currants
1/4 teaspoon grated lemon or orange peel
1/8 teaspoon ground cinnamon


  • In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms. , Turn dough onto a lightly floured surface; knead gently 5-6 times or until no longer sticky. On a lightly greased baking sheet, pat dough into a 5-in. circle about 3/4 in. thick. Score the top, making six wedges. , Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 375° for 23-25 minutes or until golden brown. Remove from pan to a wire rack. Break into wedges. Serve warm.

Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 299mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.


Buttermilk Scones image

Last summer, I gave up going abroad and took a staycation in Cornwall. Apart from one gorgeous, glinting day, it rained and blustered and blew, and I loved it. There I was, with a fire burning inside, the mackerel-coloured sea swirling outside, living off the fat, that's to say, the clotted cream of the land. If you can't find clotted cream (sometimes called Devonshire cream) then feel free to lavishly spoon softly heavy whipped cream onto the scones instead. The buttermilk in these scones only gives them a slight tang, all the better to enjoy the jam and cream on top, but is also what yields such a melting, tender crumb. These scones do look a bit like they are suffering from cellulite (though I dare say we all might, if we ate too many of them), but proper scones should not have the smooth-sided denseness of the store-bought variety. And they are so worth making. Until you have made a batch of scones you won't have any idea how easy they are to throw together. Frankly, it shouldn't take longer than 20 minutes to make and bake them, from start to finish. Even though the process is hardly lengthy enough to warrant cooking them in advance, I like to make up quite a big batch - and this recipe will give you about 18 scones - and freeze some (they thaw incredibly quickly) to produce a near-instant cream tea at some future date.

Provided by Nigella Lawson : Food Network

Time 22m

Yield 17 to 18

Number Of Ingredients 10

3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons superfine sugar
4 tablespoons (1/4 cup) unsalted butter
2 tablespoons soft vegetable shortening
1 1/4 cups buttermilk
1 egg, beaten, for an egg wash (optional)
1 large lipped baking sheet or half sheet pan
1 (2-inch) biscuit cutter, preferably fluted


  • Preheat the oven to 425 degrees F and line a large lipped baking sheet with parchment paper.
  • Put the flour into a bowl with the baking soda, cream of tartar, and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour - or just mix any old how - and then pour in the buttermilk, working everything together to form a dough.
  • Lightly flour your work surface. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out 2-inch scones with a biscuit cutter. (Mine are never a uniform height, as I only pat the dough into its shape without worrying whether it's irregular or not.)
  • Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish.
  • Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam.
  • Make Ahead Note: Scones are best on the day they are made but day-old scones can be revived by warming in oven preheated to 300 degrees F for 5 to 10 minutes.
  • Freeze Note: Baked scones can be frozen in airtight containers or resealable bags for up to one month. Thaw for 1 hour at room temperature and warm as above. Unbaked scones can be put on parchment-lined trays and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time.


Buttermilk Scones image

Provided by Food Network

Categories     side-dish

Yield 16 scones

Number Of Ingredients 9

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing


  • Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
  • Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

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2019-05-01  · Only 7 Ingredients in this Basic Scone Recipe. You only need 7-9 ingredients for my master scone recipe. Flour: 2 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands. Sugar: I stick with around 1/2 cup of sugar for this scone dough. Feel free to slightly decrease, but keep in mind that the scone …
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  • Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  • Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
  • Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
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2020-04-29  · This buttermilk scones recipe makes the lightest and fluffiest scones you’ve ever tasted. Best eaten hot straight from the oven with jam and cream. Author : Harriet Britto. Cuisine: : Western. Course : Desserts. Servings : 16 scones…
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Estimated Reading Time 6 mins
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2012-10-25  · Apricot Almond Scones Sprinkle 3/4 cup chopped dried apricots over ingredients just before stirring together. Shape and bake as directed; let cool completely. Stir together 1 cup icing sugar, 2 tbsp milk, dash almond extract and up to 1 tsp water, if necessary, to make thin icing; drizzle over scones…
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From wildwildwhisk.com
Estimated Reading Time 7 mins
  • Sift flour, baking soda and baking powder into a large mixing bowl, add kosher salt and sugar, whisk to combine.
  • Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size.
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2020-05-18  · Far and wide have I searched for the perfect scone recipe that will give me soft and fluffy scones, yet that are still substantial enough for me to slather on toppings. These fluffy buttermilk scones adapted from Mary Berry’s recipe is the answer. This recipe uses buttermilk…
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Estimated Reading Time 3 mins
  • Add the flour, baking powder and butter to a bowl and rub the butter in with your fingertips until the mixture resembles breadcrumbs. For a quicker method, you can blitz the ingredients in a food processor.
  • Beat the egg and buttermilk in a jug, set 1 tbsp aside for the egg wash later, and gradually add the rest to the flour mixture. You may not need it all - the dough should be moist, but still shapable. If you have added too much, try adding some flour to make the dough a little less wet.
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2019-04-08  · Keyword: Buttermilk scones, Easy scone recipe, Scones. Prep Time: 15 minutes. Cook Time: 20 minutes. Total Time: 35 minutes. Servings: 15 scones (depending on size) …
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Estimated Reading Time 3 mins
  • Combine all the dry ingredients in a mixing bowl. Rub the butter into the flour until the mixture resembles bread crumbs/almond flour.
  • Whisk the egg into the buttermilk and pour into the dry ingredients. Mix with a fork until the mixture just comes together then tip out onto a floured surface.
  • Lightly bring the dough together into a disc approximately 3-5cm/1-2 inches high. Using a round cutter, cut scones out of the dough and place onto the prepared baking sheet. Press the dough together and continue cutting until all the dough has been used.
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2019-03-30  · Make scones: Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt.
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5/5 (1)
Occupation Food Director
Cuisine American
Total Time 1 hr
  • Add butter and use your hands (or a pastry cutter) to cut butter into flour until crumbles are the size of peas.
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2020-12-07  · Therefore I never use it in my scones or biscuits. I prefer to use self-raising flour. You can also add an egg to the scones if you wish. The egg adds a little more richness to your scones. I used a half cup of buttermilk for this recipe …
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2020-10-17  · Arrange the scones on the prepared baking sheet, not too close together. Brush the top of the scones with the reserved beaten egg mixture. Bake for 10 – 15 minutes until well …
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Estimated Reading Time 3 mins
  • Sift the flour and baking powder in a bowl. Cut in the cold butter and rub it in until the mixture resembles fine bread crumbs.
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From goodhousekeeping.com
Estimated Reading Time 2 mins
  • Put the flour, baking powder and a pinch of salt in a large bowl and mix together. Add the butter and rub in until the mixture resembles fine breadcrumbs.
  • Add the sugar and buttermilk and use a knife to mix everything together quickly. Knead lightly on a floured board and shape into a round.
  • Roll out the dough to about 2.5cm (1in) thickness. Put 25g (1oz) flour in a small bowl and dip in a 6.5cm (2½ in) plain cutter. Stamp out a round and repeat this process, stamping out rounds until all the dough is used up.
  • Put rounds on two greased baking sheets, brush tops with milk and bake for 12-15min or until golden and risen.
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Recipe Rating. Moist buttermilk scones. Preparation Time: 15 Minutes. Cook Time: 12 - 15 minutes. Serves: Makes about 6 medium. These scones are taken to the next level with the addition of buttermilk. Ingredients. 500ml (280 g) Snowflake cake flour. 15ml baking powder. 2ml salt . 125g butter or margarine. 30ml castor sugar. 100ml buttermilk …
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  • Sift flour, baking powder and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add sugar.
  • Whisk egg, buttermilk and water together. Gradually add to dry ingredients and mix lightly to a soft dough. Turn out dough onto a lightly floured surface and press to a thickness of about 2 cm. Cut out rounds with a cutter of 7 cm in diameter.
  • Place onto a greased baking tray with a little space for spreading and brush with beaten egg and milk.
  • Bake in a preheated oven at 200 °C for 12 - 15 minutes. Serve warm with butter, jam and whipped cream.
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2021-09-06  · Instructions. . Preheat oven to 400F. Lightly grease baking pan (I use 1 large cookie sheet, you may need to use 2 depending on how big your pan is) and set aside. . In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
From theunlikelybaker.com
  • Preheat oven to 400F. Lightly grease baking pan (I use 1 large cookie sheet, you may need to use 2 depending on how big your pan is) and set aside.
  • In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
  • Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).
  • Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add chocolate chips or other goodies, if using.
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2021-03-29  · Marion cunningham buttermilk scones recipe. Zest of one orange. 12 tsp salt. Make a well in center. Work small pieces of cold butter into flour mixture with fingers or a pastry cutter until the mixture resembles coarse cornmeal. I used a baking sheet lined with parchment paper Mix all of the dry ingredients together in a mixing bowl and add the buttermilk. Doing so …
From simplerecipesidea.blogspot.com
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2021-06-12  · Recipe creator and Allrecipes Allstar lutzflcat wanted to recreate the classic buttermilk scones she enjoyed in Devon, England. The addition of basil is not traditional but it balances out the sweet strawberries perfectly! Serve the scones warm with clotted cream and freshly-made jam for an amazing summertime treat!
From allrecipes.com
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2010-05-11  · Method. In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Whisk egg with buttermilk; pour into flour mixture and stir with fork just until dough comes together. Turn out onto lightly floured surface; pat out into 1-inch ...
From canadianliving.com
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2016-06-08 · This is my favorite scones recipe with buttermilk, juicy raspberries, flavorful almond extract, toasty almonds, and raspberry icing. These raspberry almond buttermilk scones are crumbly, yet moist and perfect for brunch, tea parties, bridal showers, Mother’s Day, and so much more! For best results, follow all my scone success tips. This is the best time of year for …
From tfrecipes.com
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2021-09-27  · "Buttermilk brings a bit of tang and tenderness and is a great partner to the scones' sweet-spicy cinnamon flavor," says recipe creator and Allrecipes Allstar lutzflcat. "Expect a crunchy golden exterior with crumbly edges and a soft center."
From allrecipes.com
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