The Best Buttermilk Scones

My mother has been begging me to make scones. Literally begging. Recently she purchased a fine jar of Lemon Curd. The only thing she could possibly imagine to eat it with was a scone. Not just any scone either. She loves moist scones, fluffy, moist scones. My mother has a spit fire Italian personality and is nothing but passionate about everything. Nothing bothers her more than dry scones.
So there I was, 8 o’clock this morning in the kitchen, sifting flour, and cutting in butter, determined to make the best scones she had ever tasted.

It starts with a sifting process. You sift together 3 cups flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Be patient! The extra TLC will do these little scones wonders!


When it’s all sifted in, you just cut up 6 tbsp’s of cold, cold butter, and work it in with a pastry blender, or your hands. (My preferred method) 🙂



After its all mixed in, you start pouring in 1 cup buttermilk. Mix it in, in 3 increments. Soon you’ll have a fine, semi sticky dough. Roll it into a ball and flatten it on a piece of parchment paper.


Then cut the dough into 12 pieces, with a long knife.


Slide a baking sheet beneath the parchment, and spread each piece out about 2 inches apart.


Brush with an quick egg wash. (Just a beaten egg) and bake for about 12-15 minutes in the oven at 350 degrees Fahrenheit. Watch them carefully! They should be golden on the bottom, but still cream in color on top.



As you can tell I had to have a quick bite. The most moist (that’s kind of a tongue twister) scones I’ve ever had! I pulled out the lemon curd and served up some for my Mother too. Wanna see her plate?


She had her latte and everything, she gave me a high compliment too.
“Rikki” My mother said in between bites. “This is way better than Starbucks!”


I had mine while reading a the newspaper. I read a fascinating article on the history of ice cream.