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Classic Buttermilk Scones with Optional Lemon Glaze

A stack of fluffy, golden scones topped with a sweet white lemon glaze on a white plate.
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Make tall, buttery, and flaky scones using this simple buttermilk recipe. These homemade scones achieve a moist center and are perfect for breakfast, brunch, or afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons fresh lemon juice

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, baking powder, salt, and sugar.
  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. This keeps the scones flaky.
  4. Pour in the cold buttermilk all at once. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it comes together.
  6. Pat or roll the dough into a 3/4-inch thick circle or rectangle. Use a sharp, floured biscuit cutter (about 2.5 inches) to cut out the scones. Press straight down without twisting the cutter to help the scones rise tall.
  7. Place the cut scones close together on the prepared baking sheet.
  8. In a small bowl, whisk the beaten egg and milk together for the egg wash. Brush the tops of the scones lightly with the wash.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown.
  10. While the scones bake, prepare the glaze if using: Whisk the powdered sugar and lemon juice until smooth.
  11. Remove the scones from the oven and let them cool slightly on a wire rack. Drizzle with the lemon glaze while still warm, if desired.

Notes

  • For the tallest scones, keep all ingredients, especially the butter and buttermilk, very cold.
  • Do not twist the biscuit cutter when cutting the shapes; this seals the edges and prevents the scones from rising properly.
  • If you prefer a different flavor, substitute the lemon juice in the glaze with vanilla extract or orange zest and juice.
  • For a savory option, omit the sugar and add 1/2 cup shredded sharp cheddar cheese to the dry ingredients.

Nutrition

Find it online: https://juliameal.com/classic-buttermilk-scones-recipe/