Buttermilk Scones
Buttermilk scones are a delightful treat that can brighten up any morning or afternoon tea. These flaky, tender pastries have a rich history and are beloved by many.
The tangy flavor of buttermilk gives these scones a unique taste that sets them apart from other baked goods. Whether you prefer them plain or loaded with add-ins like dried fruit or chocolate chips, buttermilk scones are sure to satisfy your cravings.
Get ready to learn the secrets of making perfect buttermilk scones. You’ll discover tips for achieving the ideal texture and flavor, as well as ideas for tasty variations to try.
Key Takeaways
The History of Buttermilk Scones
Scones first appeared in Scotland in the 1500s. Back then, they were flat and round, made from oats and cooked on a griddle. The name “scone” may come from the Dutch word “schoonbrot,” meaning beautiful bread.
As time went on, scones changed. Bakers started using wheat flour and baking them in ovens. This gave scones their signature fluffy texture.
Buttermilk scones came later. Settlers in America often had extra buttermilk from making butter. They used it in baking to create tender, flavorful scones.
In the 1800s, afternoon tea became popular in England. Scones became a key part of this tradition. People served them with jam and clotted cream.
Today, you can find many types of scones. But buttermilk scones remain a favorite for their light texture and tangy taste.
How to make buttermilk scones
Mix the dry ingredients together in a large bowl. Flour, sugar, baking powder, salt and buttermilk or nonfat milk powder. The milk powder helps add tenderness to the scones once baked. You may need to order buttermilk powder if you don’t have it on hand here.
Mix the egg, buttermilk, and vanilla together in a measuring cup or small bowl. Set aside.
Cut the cold butter into the flour mixture. You want to add the butter last to prevent it from warming too much while you are mixing the wet ingredients.
Add the wet ingredients to dry and mix just until no pockets of flour remain. Don’t overmix or you could make the buttermilk scones tough.
Next, turn the dough out onto a floured surface and shape into a rectangle about 1 inch thick. You don’t have to worry about how big the actual rectangle is as long as the thickness is correct. Use your hands to do this and not a rolling pin.
Cut circles with a round cutter or you can use a knife to cut triangles if you prefer.
Transfer to a parchment lined baking tray, about 1 inch apart. You can re-shape your scraps once and cut more scones. Any further rolling will make a tough scone.
Brush the scones with egg wash and sprinkle with coarse sugar and bake.
Baking Tips and Techniques
Texture
Start with cold ingredients. Keep your butter and buttermilk in the fridge until you’re ready to use them. This helps create flaky layers in your scones.
Don’t overmix the dough. Mix just until the ingredients come together. Overmixing can make your scones tough.
Use a light touch when shaping the dough. Pat it gently into shape using your fingertips instead of rolling it out. This keeps the texture light and airy.
If you find your dough may be too warm, you can chill the shaped scones before baking. Pop them in the fridge for 15-30 minutes. This helps them keep their shape and rise better in the oven.
Common Baking Mistakes
- Using warm ingredients can make your scones spread too much. Always start with cold butter and buttermilk.
- Overworking the dough leads to tough scones. Mix only until the ingredients are just combined.
- Skipping the egg wash can result in pale, dull-looking scones. Brush the tops with beaten egg for a golden-brown finish.
- Baking at the wrong temperature can cause issues. Most ovens cook higher or lower than what you set it for so know your oven and adjust as needed to reach the proper temperature. Too low, and your scones won’t rise properly. Too high, and they’ll burn on the outside while staying raw inside.
- Forgetting to preheat your oven can lead to uneven baking. Always preheat for at least 15 minutes before baking your scones.
If your scones tip over a little
That’s normal and even a little bit cute. The amount of leavening agent in this recipe combined with the acid in the buttermilk can make quite a rise. Your buttermilk scones may come up and tip a little crooked.
Notice the baking technique
Note that these bake for 7 minutes in a blast of high heat at 425.Then you turn the oven off and let them gently finish baking in the residual heat for 10 minutes. Don’t open the door, but use your oven light to watch them and make sure they don’t get too dark too fast.
Variations of Buttermilk Scones
Buttermilk scones come in many tasty varieties. You can make them sweet or savory to suit different occasions and preferences.
Sweet Options
Want to satisfy your sweet tooth? Try adding fruit to your scones. Blueberries, raspberries, or dried cranberries work great. You can mix them right into the dough before baking.
For a classic treat, sprinkle cinnamon and sugar on top before popping them in the oven. This gives your scones a sweet crunch.
Chocolate lovers can toss in some chocolate chips. White, milk, or dark chocolate all taste yummy in scones.
Don’t forget about glazes! A simple lemon glaze adds a tangy sweetness. Just mix lemon juice with powdered sugar and drizzle it on after baking.
Savory Alternatives
Savory scones make a great snack or side dish. To use this base recipe for savory scones, you’ll want to omit the sugar and vanilla from the original recipe.
- Try adding cheese to your dough. Cheddar, parmesan, or feta all work well.
- Herbs can give your scones extra flavor. Chop up some fresh chives, rosemary, or thyme and mix them in.
- For a heartier option, add cooked bacon bits to your scone dough. You can also try sun-dried tomatoes for a tangy twist.
- Spice things up with some black pepper or cayenne. Just a pinch will do the trick.
- You can even make meal-worthy scones by adding ham and cheese. They’re perfect for breakfast or brunch.
Other sweet and savory treats with tea
Scones are classic with tea as a mid-morning treat. If you’re looking for more ideas, try these unique brunch breads:
Buttermilk Scones
Ingredients
- 3 cups all purpose flour 12 3/4 ounces
- 1/3 cup sugar
- 1/4 cup buttermilk powder or nonfat dry milk
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup buttermilk
- 8 tablespoons cold butter unsalted or salted
- 1 egg beaten with 1 tablespoon water for eggwash
- Coarse sugar for topping
Instructions
- Preheat the oven to 425.
- Mix all the dry ingredients together in a bowl.
- Mix the eggs, vanilla and buttermilk in a separate bowl or measuring cup
- Cut the butter into marble size pieces and work into the dry mixture until it’s the size of small peas and no smaller.
- Add the liquids and stir to gently combine, leaving some dry flour unmixed is ok.
- Turn it all out on to a surface and gently bring it together into a rectangle about 1 inch thick.
- Cut circles using a 2 inch biscuit cutter. Transfer to a parchment lined baking sheet and brush with egg wash and sprinkle with sugar.
- Bake on the middle rack 7 minutes. Turn the oven off without opening the door and let them stay inside 8 to 10 minutes more until golden brown.