Print

The Ultimate Tall, Flaky Scones Recipe (Buttermilk Base)

Two tall, fluffy scones with golden-brown tops cooling on a wire rack.
Print Recipe

Learn how to bake tall, flaky, and buttery scones that rival your favorite bakery. This easy homemade recipe uses buttermilk for a moist interior and is perfect for afternoon tea or brunch. Includes tips for achieving bakery-style height.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky scones.
  4. Make a well in the center of the flour mixture and pour in the cold buttermilk. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently knead the dough 3 to 4 times, just enough to bring it together.
  6. Pat the dough into a 3/4-inch thick circle or rectangle. For tall scones, fold the dough in half, then fold it in half again (like folding a letter). Pat it back down to about 1-inch thickness.
  7. Use a sharp, floured biscuit or round cutter (about 2.5 inches) to cut out the scones. Press the cutter straight down without twisting to keep the edges clean and promote height. Rework scraps once if necessary.
  8. Place the cut scones onto the prepared baking sheet, ensuring they are touching slightly if you prefer softer sides, or spaced apart for crispier edges.
  9. Brush the tops lightly with the beaten egg wash and sprinkle with coarse sugar, if using.
  10. Bake for 14 to 18 minutes, or until the tops are golden brown and the scones are cooked through.
  11. Transfer the scones to a wire rack to cool slightly. Serve warm.

Notes

  • For the best texture, keep all your ingredients, especially the butter and buttermilk, very cold before mixing.
  • To achieve tall bakery style scones, avoid twisting the biscuit cutter; press straight down firmly.
  • If you want flavor variations, gently fold in 1 cup of blueberries or mini chocolate chips after mixing the dough, or brush with a simple lemon glaze after baking.

Nutrition

Find it online: https://sundayflavor.com/best-fluffy-scones-recipe/