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Flaky Buttermilk Scones

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“I always thought I didn't like scones. That is until this weekend when I was at my son's baseball game and a mom from the other team brought homemade scones for breakfast. She offered me one (which I thought was very nice) and I was in buttery goodness heaven. Previous scones I have tasted, even the commercially prepared ones, have been crumbly and dry and extremely messy to eat. Not this tiny little triangle of butter with a touch of flour and scattered with currants. Now currants aren't really my thing but I am now determined to find the perfect scone or scones.This recipe is from A passion for baking by Marcy Goldman.”
8-10 scones

Ingredients Nutrition


  1. Preheat oven to 425 degrees. Stack to baking sheets together and line the top baking sheet with parchment paper. Arrange oven rack to upper one third position.
  2. In a food processor bowl, add flour, sugar, salt baking powder, and baking soda and blend briefly. Add butter and pulse to make a grainy mixture. Alternately, combine the dry ingredients and cut in butter with a pastry knife.
  3. Turn into a large bowl. Lightly beat egg with buttermilk and then add to the dry ingredients. Combine with fork until you have a soft shaggy dough.
  4. Turn out mixture onto a lightly floured surface and knead 8 to 10 times until mixture is just barely rollable. Divide dough into two halves. Shape each half into a ball. Roll ball into a circle about 1 inch thick. Cut each circle into 4 wedges or more depending on how big you want your scones.
  5. Place wedges on prepared baking sheets. Brush tops with milk or melted butter.
  6. Bake until golden brown, about 15-20 minutes. If making smaller scones check on them after 15 minutes. It will take a bit longer to cook the larger ones.

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