snowy mountain

Traditional Buttermilk Scones

This is really my mom’s recipe and inspired all my other scone recipes. The smell of scones reminds me of waking up for school when I was little (I was so lucky).

Total time: 40 mins. Makes 8 scones.

Materials: 2 mixing bowls; measuring vessels; well-floured cutting board and knife; grater/zester; sheet pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 2 ¼ cups all purpose flour
  • ⅓ cup sugar (any type)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • Dash salt
  • 6 tbsp (¾ stick) butter
  • ⅔ cup buttermilk
  • 2 eggs
  • 1 ½ tsp vanilla
  • Zest of 1 lemon
buttermilk scone


  1. Preheat oven to 350˚F, flour a cutting board, and butter a baking sheet.
  2. In one mixing bowl, combine ⅔ cup buttermilk, 2 eggs, 1 ½ tsp vanilla, and lemon zest.
  3. In another mixing bowl, combine 2 ¼ cups all purpose flour, ⅓ cup sugar, 1 ½ tsp baking powder, ½ tsp baking soda, and dash salt.
  4. Cube a cold ¾ stick butter and use your fingertips to mix it into the flour until the butter chunks are pebble-sized.
  5. Add the wet batter to the flour and butter mixture and combine.
  6. Scoop the (somewhat wet) batter onto the cutting board into a log shape. Lightly coat by sprinkling flour. Using a floured knife, cut the log into triangles or rectangles and transfer the scones to the baking sheet.
  7. Bake at 350˚F for ~25 minutes until the scones are golden.

Greetings from our kitchen!

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