Buttermilk Scones Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Whisk dry ingredients: In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

Cut in butter: Add 3/4 cup (cold, cubed) unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about the size of small peas). This creates flaky layers.

Mix wet ingredients: In a separate bowl, whisk together 1 cup buttermilk, 1/4 cup chilled heavy cream, 1 large egg, and 1 teaspoon vanilla extract until smooth.

Combine dough: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or rubber spatula until the dough just comes together. Do not overmix — a slightly shaggy, sticky dough is correct. If dough seems too wet, sprinkle up to 2 tablespoons additional flour; if too dry, add 1 tablespoon cold buttermilk.

Shape and cut: Turn the dough out onto a lightly floured surface and gently pat to a 1-inch thick round (about 8–9 inches across). Use a 2.5–3 inch round cutter to cut scones. Press straight down; do not twist, to keep edges sharp. Re-shape scraps gently and cut additional scones. You should get about 8–10 scones.

Chill briefly: Transfer scones to the prepared baking sheet leaving 1–2 inches between them. Chill in the refrigerator 10–15 minutes to firm the butter and improve rise.

Brush and sugar: Before baking, brush the tops lightly with 2 tablespoons heavy cream and sprinkle with 1 tablespoon turbinado sugar if using.

Bake: Bake at 425°F (220°C) for 12–16 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean. Baking time will vary by oven and scone size.

Cool: Remove from oven and transfer scones to a wire rack. Let cool 10–15 minutes before slicing open for filling.

Combine and macerate: In a small saucepan, combine 1 cup chopped strawberries, 1 cup chopped rhubarb, 1/2 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Let sit 10 minutes to macerate.

Cook jam: Place saucepan over medium heat. Bring mixture to a gentle simmer, stirring occasionally. Reduce heat to medium-low and simmer uncovered, stirring frequently, until fruit breaks down and mixture thickens to a jammy consistency, about 12–18 minutes. Mash larger pieces with a wooden spoon or potato masher to desired texture.

Finish and cool: Once thickened, remove from heat. Taste and add a splash more lemon juice if needed. Let cool to room temperature — jam will thicken further as it cools. Refrigerate if not using immediately; it will keep for up to 7 days.

Whip cream: In a medium bowl, whip 1/2 cup heavy cream to soft peaks using a hand mixer or whisk.

Combine with mascarpone: In a separate bowl, beat 1 cup room-temperature mascarpone (or cream cheese) with 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined and light. Chill until ready to use.

Split scones: Slice each warm (but not hot) scone horizontally.

Fill: Spread about 1–2 tablespoons of the mascarpone cream on the bottom half of each scone, then spoon 1–2 tablespoons of the strawberry & rhubarb jam on top of the cream (adjust quantity per scone size and personal preference).

Finish and serve: Place the top half of the scone back on, or serve open-faced with an extra dollop of cream and a spoonful of jam on top. Serve immediately. Leftover jam and creme keep refrigerated for up to 5–7 days.