Wholesome Buttermilk Scones
Easy homemade scone recipe using buttermilk and whole grain flour. Flaky, tender pastries ready in 30 minutes—perfect for breakfast with jam and cream.
Ingredients
- 2 cups all-purpose flour
- ¾ cup whole wheat flour
- 2½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 7 tablespoons unsalted butter, cold and cubed
- ¾ cup buttermilk, chilled
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon lemon zest
- ⅔ cup dried currants or fresh blueberries
- 2 tablespoons coarse sugar for topping
- 1 tablespoon whole milk for egg wash
Instructions
- 1
Whisk together the all-purpose flour, whole wheat flour, baking powder, sea salt, and granulated sugar in a large mixing bowl.
- 2
Cut the cold butter cubes into the dry mixture using a pastry cutter, two forks, or your fingertips until the texture resembles coarse breadcrumbs with pea-sized butter pieces still visible.
- 3
Stir in the lemon zest and dried currants gently, distributing them evenly throughout the flour mixture.
- 4
Pour the chilled buttermilk into the center of the dry ingredients and add the vanilla extract.
- 5
Mix with a fork or wooden spoon using gentle, minimal strokes until a shaggy dough just comes together—do not overmix, as this develops gluten and toughens the scones.
- 6
Turn the dough out onto a lightly floured surface and pat it into a ¾-inch-thick disk using your hands rather than a rolling pin to preserve air pockets.
- 7
Cut the disk into 8 equal wedges as you would slice a pie, or use a 2-inch round biscuit cutter to create individual scones.
- 8
Arrange the shaped scones on a parchment-lined baking sheet, leaving about 2 inches between each one.
- 9
Refrigerate the unbaked scones for 15-20 minutes while you preheat your oven to 425°F.
- 10
Beat together the egg and whole milk in a small bowl, then brush this egg wash generously over the top of each scone.
- 11
Sprinkle the coarse sugar evenly over the egg-washed scones for a sparkling, attractive finish.
- 12
Bake for 14-16 minutes, until the tops are deep golden brown and a toothpick inserted in the center comes out clean.
- 13
Transfer the baked scones to a wire cooling rack and allow them to cool for 5 minutes before serving warm with jam, fresh berries, and Greek yogurt.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Spelt flour or einkorn flour (use 1½ cups all-purpose and ½ cup alternative) | Ancient grain flours provide additional minerals and a slightly nuttier flavor profile while maintaining scone texture |
| Dried currants | Dried cranberries, chopped dried apricots, or fresh raspberries | These alternatives offer similar tartness and moisture while providing different antioxidant profiles and visual appeal |
| Buttermilk | Plain Greek yogurt thinned with milk (½ cup Greek yogurt + ¼ cup low-fat milk) | Greek yogurt adds extra protein and probiotics for better gut health while maintaining the acidity needed for proper rise |
| Granulated sugar | Coconut sugar or date paste (use same amount or reduce by 25%) | These natural sweeteners have a lower glycemic index and provide trace minerals while reducing blood sugar spikes |
| Unsalted butter | Ghee or coconut oil (use same amount) | Ghee provides clarified butter fat with better digestibility; coconut oil creates flakier texture while adding beneficial MCTs |
| Egg wash | Aquafaba (chickpea liquid) mixed with 1 tablespoon plant-based milk | This vegan alternative creates the same golden finish without animal products while reducing cholesterol |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 268 |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Cholesterol | 42mg |
| Sodium | 240mg |
| Carbohydrates | 39g |
| Fiber | 3g |
| Sugar | 7g |
| Protein | 7g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 268 | 245 | 285 | 215 |
| Protein | 7g | 9g | 6g | 6g |
| Carbs | 39g | 14g | 38g | 28g |
| Fat | 11g | 18g | 12g | 9g |
| Fiber | 3g | 7g | 3g | 3.5g |
| Sugar | 7g | - | - | - |
| Health Scores | ||||
| Gut Health | 7/10 | 9/10 | 7/10 | 8/10 |
| Anti-Inflammatory | 6/10 | 9/10 | 6/10 | 8/10 |
| Blood Sugar | 7/10 | 9/10 | 6/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
