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How to Make Perfect Fluffy Scones: Bakery Style at Home

Three tall, flaky, golden brown scones stacked on a white plate, showcasing their layered texture.
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Learn how to make tall, flaky, buttery scones that rival your favorite bakery. This easy buttermilk scone recipe focuses on simple techniques for a moist, tender interior perfect for afternoon tea or breakfast.

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
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)

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. Add the cold butter cubes 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 layers.
  4. Pour in the cold buttermilk all at once. 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 pat the dough into a 3/4-inch thick rectangle.
  6. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it back into a 3/4-inch thick rectangle. Repeat this folding and patting process two more times to build layers.
  7. Pat the dough into a final 1-inch thick circle or square. Use a 2.5-inch round biscuit or scone cutter to cut out the scones. Press the cutter straight down without twisting to keep the sides straight for tall scones.
  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. In a small bowl, whisk the egg and milk/cream together to create an egg wash. Brush the tops of the scones lightly with the wash.
  10. Bake for 14 to 18 minutes, or until the tops are golden brown and the centers are cooked through.
  11. Let the scones cool slightly on the baking sheet before serving warm with jam and cream.

Notes

  • Keep all your ingredients, especially the butter and buttermilk, very cold. Cold fat creates steam pockets, resulting in tall, flaky scones.
  • Do not twist the biscuit cutter when cutting the dough; press straight down to prevent sealing the edges, which hinders rising.
  • For a sweet variation, add 1/2 cup of fresh blueberries or chocolate chips to the dry ingredients before adding the liquid.
  • For a savory option, omit the sugar and add 1/2 cup of shredded sharp cheddar cheese.

Nutrition

Find it online: https://devourdish.com/best-scones-recipe-tall-flaky-buttery-scones/