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Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.

Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Pour the buttermilk into the flour mixture. Stir with a fork or rubber spatula until just combined. Be careful not to overmix; the dough will be shaggy.

Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead it 4-5 times, just enough to bring it together into a cohesive ball. Do not overwork the dough.

Shape the dough into a round disk, about 6-7 inches in diameter and 1 1/2 inches thick. Transfer the disk to the prepared baking sheet. Using a sharp knife, score the top of the disk to create 4-6 wedges, cutting about 1/2 inch deep into the dough.

Bake for 20-25 minutes, or until the scone is golden brown on top and a wooden skewer inserted into the center comes out clean. The internal temperature should reach 200-210°F.

Remove the scone from the oven and transfer it to a wire rack to cool slightly. Serve warm, pulled apart into wedges, with softened unsalted butter and your favorite fruit jam.


Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.

Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Pour the buttermilk into the flour mixture. Stir with a fork or rubber spatula until just combined. Be careful not to overmix; the dough will be shaggy.

Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead it 4-5 times, just enough to bring it together into a cohesive ball. Do not overwork the dough.

Shape the dough into a round disk, about 6-7 inches in diameter and 1 1/2 inches thick. Transfer the disk to the prepared baking sheet. Using a sharp knife, score the top of the disk to create 4-6 wedges, cutting about 1/2 inch deep into the dough.

Bake for 20-25 minutes, or until the scone is golden brown on top and a wooden skewer inserted into the center comes out clean. The internal temperature should reach 200-210°F.

Remove the scone from the oven and transfer it to a wire rack to cool slightly. Serve warm, pulled apart into wedges, with softened unsalted butter and your favorite fruit jam.
