What is the secret to making flaky, tender scones?

The secret to flaky scones is keeping the butter very cold until it hits the oven. For best results, freeze a stick of unsalted butter for at least one hour, then grate it on the large holes of a box grater and work it into the dry ingredients. This technique creates small butter chunks that release steam during baking, producing flaky layers and a tender interior.

Can you freeze unbaked scones for later?

Yes, unbaked scones freeze beautifully. Shape the scone dough into wedges and freeze them on a baking sheet for one hour until solid, then transfer the frozen wedges to a freezer-safe bag for up to three months. When ready to bake, place the frozen scones on a parchment-lined sheet and bake directly from frozen at 400°F, adding a minute or two to the baking time.

How do you make scones from scratch with buttermilk?

To make scones from scratch, whisk together 2 cups all-purpose flour, ¼ cup cane sugar, 2 teaspoons baking powder, and ½ teaspoon sea salt. Grate in 8 tablespoons of frozen unsalted butter, then stir in ½ cup cold buttermilk, 1 large egg, and optional vanilla. Shape the dough into a 1-inch-thick disk, cut into 8 wedges, freeze for 15 minutes, brush with buttermilk, and bake at 400°F for 18 to 27 minutes.

What are the best mix-ins for an easy scone recipe?

Classic sweet mix-ins include ½ cup chocolate chips, 1½ cups fresh blueberries, or ½ cup dried cranberries with orange zest. For savory scones, use ½ cup grated cheddar cheese and ¼ cup chopped fresh chives, and omit the vanilla extract. When using juicy fresh fruit like berries, start with only ⅓ cup of buttermilk and add more as needed to prevent the dough from becoming too wet.

Easy Scones Recipe For Flaky Buttery Breakfast Scones

Ingredients

Scale

2 cups all-purpose flour, spooned and leveled
¼ cup cane sugar
2 teaspoons baking powder
½ teaspoon sea salt
8 tablespoons unsalted butter, 1 stick, frozen for at least 1 hour
½ to 1½ cups mix-ins, such as berries, dried fruit, or chocolate chips
½ cup cold buttermilk, or heavy cream, plus more for brushing
1 large egg
1 teaspoon vanilla extract
Coarse sugar, for sprinkling

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Instructions

1-Line a large baking sheet with parchment: Line a large baking sheet with parchment paper.
2-In a large bowl, whisk together the: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3-On the large holes of a box: On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. Add desired mix-ins and toss to incorporate.
4-In a medium bowl, whisk together the: In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.
5-Transfer the dough ball to a lightly: Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet, leaving a little space around each scone.
6-Freeze the scones for 15 minutes: Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
7-Remove the scones from the freezer and: Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to 27 minutes, or until golden brown on top.
8-Transfer to a wire rack to cool: Transfer to a wire rack to cool.

Last Step:

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Prep Time: 40 min
Cook Time: 20 min
Method: bake