Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 large egg, beaten (for egg wash, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the buttermilk, mixing until just combined and a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 1-inch thickness.
- Using a 2-inch round cutter, cut out scones. Re-roll the scraps gently and cut out additional scones.
- Place the scones on the prepared baking sheet. If desired, brush the tops with a beaten egg for a golden finish.
- Bake for 12-15 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
- Let cool slightly on a wire rack before serving.
Notes
- For best results, ensure your butter and buttermilk are very cold.
- Avoid overworking the dough, as this can lead to tough scones.
- Serve warm with jam, clotted cream, or butter.
- You can add raisins, dried cranberries, or chocolate chips to the dough for variations.
- Leftover scones can be stored in an airtight container at room temperature for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg