Our house guests have been enjoying our Buttermilk Scones for years here at the Bee, now you can treat yourself to them at home! With Easter weekend approaching these delicious scones are the perfect treat for family and guests. Enjoy! and we would love for you to send in pictures of your newly made Buttermilk Scones.


3 Cups all purpose flour
1/3 Cup Sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ sticks cold unsalted butter, cut into small pieces
1 cup (approximately) buttermilk
1 tablespoon grated orange or lemon zest
½ stick unsalted butter, melted, for brushing
¼ cup sugar, for dusting


  • 4 tablespoons jam or jelly and/or 4 tablespoons diced or small plump dried fruits, such as currants, raisins, apricots or figs for filling (optional).
  • Position the oven racks to divide the oven into thirds and preheat the oven to 425º F.
  • Mixing and Kneading: In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork. Add the cold butter pieces and, using your fingertips (the first choice), a pastry blender or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It’s ok If some largish pieces of butter remain – they’ll add to the scones’ flakiness.
  • Pour in 1 cup buttermilk, toss in the zest, and mix with the fork only until the ingredients are just moistened – you’ll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.) Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly – a dozen turns should do it. Cut the dough in half.
  • To make triangular-shaped scones, roll one piece of the dough into a ½ inch thick circle that is about 7 inches across. Brush the dough with half of the melted butter, sprinkle with 2 tablespoons of the sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you roll out the rest of the dough.
  • Baking Scones: Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.
  • Storing: If you’re not going to eat the scones the day they are made, wrap them in airtight container and freeze; they’ll stay fresh for a month. To serve, defrost the scones at room temperature and reheat on a baking sheet for 5 minutes in a 350º F oven.