Buttermilk Scones: Techniques & Tips

Learn how buttermilk transforms your scones into flaky, tender perfection.

Why Use Buttermilk Scones?

The Science of Buttermilk’s Acidity and Tenderness

Buttermilk Scones isn’t just a traditional touch, it plays a vital chemical role. Its natural acidity, primarily from lactic acid, weakens gluten development, leading to softer, more tender scones. That gentle breakdown of protein structures gives your dough a luxurious mouthfeel, perfect for classic British-style scones.

Reactions with Baking Soda for Fluffiness

Buttermilk also reacts with baking soda, a base, to create carbon dioxide. This gas gets trapped in the dough, producing lift and making the scones airy and light. Without it, your scones may turn out dense and dry.

Print

Ingredients (Buttermilk Scones)

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold & cubed
• 3/4 cup buttermilk (plus 1 tbsp for brushing)
• 1 tsp vanilla extract (optional)

Instructions (Buttermilk Scones)

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. In a large bowl, whisk together dry ingredients.
3. Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Stir in buttermilk and vanilla gently until just combined.
5. Turn dough onto a floured surface. Gently knead and pat into a 1-inch thick circle.
6. Cut into 8 wedges or rounds. Place on the baking sheet.
7. Brush tops with buttermilk. Optional: sprinkle with coarse sugar.
8. Bake for 12–15 minutes or until golden. Cool slightly before serving.

Tips (Buttermilk Scones)

Don’t overmix the dough—it’s the secret to flakiness.

Use frozen butter for best layering.

Add dried fruit or lemon zest for variation.

Ubstitutions

Dairy-Free: Almond milk + 1 tbsp apple cider vinegar

DIY Buttermilk: 1 tbsp lemon juice + 3/4 cup milk

How to Substitute Buttermilk (If You Don’t Have It)

DIY Buttermilk: Lemon Juice or Vinegar + Milk

To make a quick substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5–10 minutes until it curdles slightly. This mimics the acidity of real buttermilk and still activates the baking soda.

Dairy-Free Versions: Almond Milk + Vinegar

Need a plant-based option? Mix unsweetened almond milk with apple cider vinegar. The acidity still promotes rise, and the nutty notes can pair well with fruit scones.

Recipe Adjustments for Buttermilk

Reducing Other Liquids

Since buttermilk is already a liquid ingredient with a high hydration level, you’ll need to reduce or eliminate any additional liquids in your recipe. Aim for a slightly sticky dough—this encourages better rise and texture.

Best Pairings (Fruit Scones, Plain Scones)

Buttermilk shines in both plain and fruit scones. For berry or citrus scones, its tang complements the sweetness. In plain scones, it adds subtle complexity, especially when served with clotted cream or jam.

Buttermilk vs. Cream or Milk

Side-by-Side Texture and Taste Comparison

• Buttermilk: Tender, slightly tangy, better rise due to acidity
• Cream: Richer and heavier, but less fluffy
• Milk: Neutral in flavor, but lacks acidity—scones may be flatter unless paired with baking powder

Verdict: If you want flaky scones with a higher rise, buttermilk wins.

Looking for more allergy-friendly recipes?
Don’t miss our gluten-free-cheese-and-marmite-scones
Check out plain Scones
Discover great ideas like pumpkin-scones-classic
Learn more about cheese-marmite-scones

FAQ