Serve Buttermilk Scones with butter and jam for breakfast, or with fruit and cream for dessert. Taken with a cup of tea or coffee they are sure to please and fortify you for whatever lies ahead.

A Buttermilk Scone served on a small plate beside a loaf of scones on a wooden platter and a cup of coffee.

The Beauty of Scones

On my recent trip to England I developed a special affection for more than a Full English Breakfast. A big breakfast was a great way to start the morning, but later in the day, trying to keep up with a busy schedule, we often found ourselves looking for a bite to eat, something quick, delicious and satisfying. That’s when I fell in love with scones.

In England it seems that you can find a scone almost anywhere. Nearly every tourist destination on our itinerary was equipped with a shop, perhaps in the undercroft or cloisters or gallery, somewhere convenient, designed to serve a famished traveler a cup of tea and a plate of scones in a peaceful, atmospheric setting.

The chances are good that there will also be something wonderful to spread on those scone: a choice of jams, a large dollop of butter and, best of all, quite probably some clotted cream. This marvelous spreadable treat is seldom seen in the States because it is made with unpasteurized milk. Must it be? It seems so, but that makes it even a greater treat when you can get to the UK to enjoy it. Discovering these shops felt like a quiet luxury as we explored castles, churches, libraries and museums.

A Buttermilk Scone topped with Whipped Cream and served on a white plate.

Simple Buttermilk Scones

Back home I remembered a recipe for scones that was given to me by my sister-in-law, Pat, many years ago. This recipe is quick and easy to prepare and the scones it makes are deliciously soft and filling. When I first tasted these plain Buttermilk Scones I thought they were wonderfully delicious.

Still, they are somewhat different than the ones we enjoyed in England. Besides the lack of clotted cream to spread on them, my scones are not quite British for another reason. Every scone we tasted in Britain had some type of dried fruit inside. This recipe does not call for bits of fruit, though fruit or chocolate chips could be added if desired.

It also seems that British scones are generally circular, like biscuits in the US. My scones, on the other hand, are baked in wedges, mostly because the recipe came to me that way, and besides, I think it is easier. You could cut them into rounds to bake them, and I’m sure they would be equally lovely, but this way has always worked well for me.

A split Buttermilk Scone layered with raspberries and whipped cream served in a shallow bowl.

Other Ways to Enjoy Buttermilk Scones

All that said, I think you should try this recipe. It worked great for me as a young and inexperienced baker and I still enjoy the soft delicious scones it makes. We’ve even baked them outside, on our BBQ grill. The ingredients are simple and readily available. Even better, the recipe takes only a few minutes to prepare and a few more minutes to bake.

Serve Buttermilk Scones with butter and jam for breakfast or teatime. They also provide a delicious vehicle for Peach Butter, Apple Butter, Pan-Roasted Balsamic Strawberries, or Chunky Stovetop Apples. Or try Gingerbread Scones, based on the same recipe but with molasses and spice to add warm holiday flavor.

These scones are also delicious with fruit and cream for dessert. They make a great base for a seasonal Shortcake. Split a single scone and place the bottom half in a shallow bowl. Top with Whipped Cream and lightly sweetened fresh seasonal fruit. Place the upper half of the scone over the fruit and garnish the top with more fruit and cream. Serve with a small pitcher of half and half, to add as desired. Use strawberries in early summer for a simple Strawberry Shortcake. Later in the season use sliced peaches or blackberries. Blueberries and raspberries are also a perfect choice.