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Flaky Farmhouse Buttermilk Scones

Flaky and delicious, these beautiful buttermilk scones come together quickly and are perfectly delectable every single time. Pair with a glass of milk for a true farmhouse breakfast.
Course Breakfast
Cuisine American
Keyword breakfast, buttermilk, scones
Prep Time 10 minutes
Cook Time 25 minutes
Freezer Time 30 minutes
Total Time 1 hour
Servings 12 scones


  • Mixing Bowls
  • Parchment Paper


  • 570 grams flour (approx. 4 3/4 cups)
  • 100 grams sugar (1/2 cup)
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 250 grams butter (1 cup + 1 1/2 Tablesppons)
  • 340 grams buttermilk (approx. 1 1/2 cups)
  • 100 grams nuts, chopped or sliced (1 cup)
  • 120 grams dried fruit (1 cup)


  • In a large mixing bowl, mix the flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender (or two knives) until it resembles coarse oatmeal.
  • Add the buttermilk all at once and mix a few strokes. Add the nuts and dried fruit, and mix just until the dough comes together.
  • Turn the dough out onto a floured surface and split in two. Using well-floured hands, pat and shape (but do not knead) the dough into two round disks, approximately 1.5″ thick. By the time you have the disks shaped, you’ll have used about 600 grams of flour – you want the outside to no longer be sticky. The inside of the dough will still seem wet, but holding its shape.
  • Transfer the disks to a parchment covered baking sheet and freeze for 30 minutes.
  • Preheat the over to 425F. Remove the disks from the freezer, cut into six equal portions (one cut down the middle and cut each half into thirds). Separate them on the baking tray by a few inches (to allow room for rise).
  • Bake 20-28 minutes, until puffed up and golden brown.


*Use whatever you have to hand to flavor these.  We love almonds & dried cranberries, almonds & dried blueberries, walnuts & dried apples. Experiment by adding almond extract or vanilla, or orange zest. We like to add fresh berries like raspberries and blueberries when they're in season as well.
*After the scones are cut, they can be returned to the freezer, well-wrapped, until later for a quick and easy breakfast. No need to defrost. You’ll just need to add approximately 5 minutes to the bake time.
*Scones are always best warm, fresh out of the oven. We don't feel like they need any garnish, but a dollop of creme fraiche or jam, a swirl of honey, or even maple syrup wouldn’t be a terrible idea. Add a hearty glass of milk for a true farmhouse breakfast.