Coffee Scones

2 cups All-Purpose Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1/2 tsp Kosher Salt
1/4 cup Granulated Sugar
3 Tbsp Butter, unsalted at room temperature
1 Tbsp Vanilla
1/2-3/4 cup Buttermilk


  • Preheat oven to 425°F.
  • Combine all dry ingredients into a large bowl. (This includes the Sugar)
  • Slowly add the Butter to the Dry Ingredients, until crumbs form, and no specs of butter are visible.
  • In a pitcher, combine the Buttermilk and Vanilla.
  • Slowly pour the Buttermilk into the Dry Ingredients, and mix. Do this until a thick dough forms. You may not necessarily use all the Milk.
  • On a flour-dusted counter top, knead the Dough for several minutes.
  • Roll out the Dough until 1 1/4″ thick, and shape into a 7″ circle using an upside down pie tin as a guide.
  • Cut the circle in half, and then each half into thirds forming triangles.
  • Place triangular scones on greased baking-sheet.
  • Brush excess Buttermilk over the tops of the scones, as this promotes browning.
  • Bake for 12-15 minutes, until golden brown.

Suggested Uses:
Serve with Jam and Butter. Traditionally one would use a Devon/Clotted Cream instead of Butter.

Think of a scone like a thicker muffin…most variations of a muffin would be fitting to a scone.

Cream Scones (rounder version made with Cream)


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2 CommentsLeave a comment

  1. […] Coffee Scones (Triangular version, lighter and made with Buttermilk instead of Cream). Published in: […]

  2. over the years I havce made every type of scone imaginable, or so I thought but these souns wonderful. I have bookmarked your blog and will return often. Thanks for the recipe

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