Buttermilk Scones

Tuesday, April 28, 2015 6 0

Let’s be honest: scones are a vehicle for eating jam. Lots and lots of jam and fresh better. Our freezer is full of apricot and blackberry jams I’ve made over the past two summers (including my savory Apricot Habanero Jam), and opening this last jar of blackberry jam, which is my very favorite, was bittersweet. But let me tell you, it was the perfect accompaniment with one of these buttermilk scones.

Buttermilk Scones with Homemade Blackberry  Jam

These buttermilk scones are a basic scone recipe that you could fancy up by adding raisins or blueberries or chocolate chips or any other fruit your heart desires – they are a blank slate. And they are equally as tasty on their own, slathered with your favorite jam.

J hates scones, but he liked these buttermilk scones, so that’s got to be enough resounding praise for you to make them ;)

Buttermilk Scones
A basic scone recipe.
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Prep Time
1 hr 20 min
Cook Time
15 min
Total Time
1 hr 35 min
Prep Time
1 hr 20 min
Cook Time
15 min
Total Time
1 hr 35 min
  1. 2 cups all-purpose flour
  2. 3 tablespoons granulated sugar
  3. 1 teaspoon salt
  4. 1 tablespoon plus 2 teaspoons baking powder
  5. 3/4 cup cold butter, cut into peanut-size pieces
  6. 1 egg
  7. 3/4 cup buttermilk
  1. In a large bowl, sift together the dry ingredients, and set aside. In a medium-size bowl, whisk together the egg and buttermilk, and set aside.
  2. Add the cold butter, cut into peanut-size pieces, into the dry ingredients. With your hands, pinch each piece of butter into the flour mixture, flattening each piece. Once all butter pieces have been flattened, break pieces in half again. You want the pieces to be lumpy, not sandy. (If it's sandy, you've gone to far, but not to worry, the scones will just be more cake-like.)
  3. Slowly pour the buttermilk mixture into the dry ingredients, lightly tossing to incorporate. Turn the mixture onto a floured surface and briefly fold over dough a few times to bring dough together into a roughly round shape. Try not to over-work, as dough will become chewy!
  4. Saran wrap the dough ball, and then place dough in the refrigerator for at least an hour to set.
  5. Once the dough is cool, roll it to 1.5 inches thick and cut dough into wedges or with a round cookie cutter. Place on parchement-lined baking tray.
  6. Bake at 350 degrees for 10-15 minutes.
Adapted from my friend Laura
Adapted from my friend Laura
the lovely kitchen http://www.thelovelykitchen.org/
Buttermilk Scones recipe


  • Old Fat Guy
    May 4, 2015

    I love scones! Nice post.

    The Old Fat Guy

  • Kelsey M
    May 6, 2015

    I completely agree- scones are an vehicle for jam (and butter!). My mom and I usually do a lot of canning over the summer but this past year we made WAY TOO MUCH (yes, there is such a thing) so I have yet to experience the bittersweet moment of using up the last jar…I usually hold onto the last jar until the new season for fruit or veggies starts (aka, I canned up tons of tomatoes and probably won’t use up the last jar until tomato season is back in full swing).

  • Colleen
    May 24, 2015

    Made these 2 hrs ago with a few *minor* changes… added a handful or so of milk chocolate chips and didn’t cover the dough while it was in the fridge, lol. They turned out perfectly. A little too perfectly… they’re already half gone.

    • thelovely
      May 24, 2015

      Amazing! I haven’t tried adding chocolate chips to these yet, but I’m so glad to hear they’re tasty. Thanks for commenting, Colleen!

  • Bangla Cake Recipe
    April 15, 2016

    Nice recipe! Yummy! Tried out at home..was wonderful! Keep sharing :)

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