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Two golden-brown scones on a white plate, set on crumpled brown parchment paper.

Fluffy Buttermilk Scones (Without Egg)

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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Yield 8 scones
Category Breakfast/Brunch
Cuisine American/European
Author Lauren Grant

Description

Fluffy buttermilk scones with crispy nearly-fried edges and fluffy vanilla interiors.

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Ingredients

Instructions

  • In a mixing bowl, combine 2 cups (250g) all-purpose flour, 1 cup (100g) sugar, 1 tablespoon (14g) baking powder, and ½ teaspoon (3g) salt.
  • Grate 8 tablespoons (113g) butter on a large hole grater.
  • Add shredded butter to flour mixture and lightly mix with fingers until combined and butter pieces are completely coated in flour.
  • In a liquid measuring cut, mix together ¾ cup (173g) buttermilk and ¾ teaspoon vanilla bean paste.
  • Form a well in center of flour mixture; pour buttermilk-vanilla mixture into well and using a rubber spatula, mix gently until a shaggy dough comes together.
  • Transfer dough to a work surface and lightly press dough into a rough 8✕5-inch rectangle (about 1-inch thick)
  • Fold rectangle into thirds (like a letter) and press down into a 1-inch thick rectangle. Repeat folding and pressing twice more. Chill for 5 minutes if dough gets really soft or sticky.
  • Shape rectangle into a rough 8✕5-inch rectangle (about 1¼-inches thick). Transfer to a parchment-lined baking sheet and chill in fridge 30 minutes.
  • Meanwhile, heat oven to 425ºF (218ºC) with rack set in middle position.
  • Melt remaining 2 tablespoons butter in a heatproof bowl in the microwave.
  • Cut biscuit dough in half lengthwise then cut each half into 4 squares; arrange on parchment-lined baking sheet.
  • Brush biscuits with melted butter then sprinkle with sugar to coat.
  • Bake until risen and golden brown on tops and sides, 20–21 minutes, rotating halfway through. Let cool on sheet 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Freezing instructions: Bake from frozen at 400ºF for 24 minutes. Remember to brush the frozen scones with melted butter before baking. The butter will hard fast, so brush and sprinkle with sugar quickly.
Reheating day-old baked scones: reheat in a 300-degree oven for 10 minutes. They aren’t as good as fresh and are a bit tough, but they are good.

Nutrition

Serving: 1sconeCalories: 414kcalCarbohydrates: 62gProtein: 7gFat: 16gSaturated Fat: 10gSodium: 342mgFiber: 2gSugar: 16g
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