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Classic Buttermilk Scones with Sweet Glaze

Three fluffy scones topped with a thick, dripping white glaze, served on a white plate.
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A straightforward recipe for making tall, fluffy buttermilk scones with a tender crumb, finished with a simple sweet glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash, optional)
  • For Glaze: 1/2 cup powdered sugar
  • For Glaze: 1-2 tablespoons milk or cream

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, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Make a well in the center and pour in the cold buttermilk. Mix gently with a fork until just combined. Do not overmix; the dough will be slightly shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a 3/4-inch thick circle or rectangle.
  6. Cut the dough into 8 wedges or use a 2-inch round cutter to cut out shapes. Place the scones onto the prepared baking sheet, ensuring they touch slightly if you want softer sides.
  7. Brush the tops lightly with the beaten egg, if using.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. While the scones cool slightly, whisk together the powdered sugar and milk/cream until smooth for the glaze. Add milk slowly to reach your desired consistency.
  10. Drizzle the glaze over the warm scones. Serve warm or at room temperature.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold for the best rise and texture.
  • For taller scones, avoid twisting the biscuit/scone cutter; press straight down and lift straight up.
  • If you prefer a less sweet scone, reduce the sugar in the dough to 1 tablespoon and omit the glaze.

Nutrition

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