When we interviewed MasterChef winner and pastry chef Whitney Miller for the Spring 2026 issue of Pretty, she shared one of her favorite springtime recipes with us: traditional English-style scones with a Southern twist.

Whitney adds buttermilk, which gives these tender scones a delicate tang and a soft interior—perfect with jam and fresh cream.

“Traditional English-style scones with my Southern addition of buttermilk are my favorite,” Whitney says. “If you’ve never made scones, don’t be intimidated—it’s just like making biscuits.”

Served warm with a dollop of yogurt cream and your favorite preserves, these are just right for spring brunch, Easter morning, or an afternoon tea moment.

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Whitney Miller’s Buttermilk Scones

Ingredients

Yogurt Cream

1 cup whipping cream
¼ cup Greek yogurt

Buttermilk Scones

Olive oil, for greasing

1⅔ cups self-rising flour
¼ teaspoon fine sea salt
⅓ cup cold butter, cut into cubes
2½ tablespoons pure cane sugar

2 large eggs, divided

4 tablespoons buttermilk

Butter, for serving
Preserves or jam, for serving

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Instructions

Make the Yogurt Cream

Pour the whipping cream into a deep bowl. Using an electric hand mixer, beat until soft peaks form. Fold in the Greek yogurt until blended.

Use immediately, or store in an airtight container in the refrigerator for up to one day.

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Make the Scones

Preheat the oven to 425°F. Grease a baking sheet with olive oil.

Sift the flour and salt into a large bowl. Add the butter and cut it into the flour with a fork until the mixture resembles coarse crumbs. Stir in the sugar.

In a separate bowl, beat one egg with the buttermilk until combined. Stir the egg mixture into the flour mixture until just incorporated.

Using your hands, lightly knead the dough until it forms a soft dough.

Place the dough on a lightly floured surface and shape into a ball. Pat the dough into about a ¾- to 1-inch thick round.

Using a floured 2-inch cutter, press straight down through the dough (without twisting). Place the scones on the prepared baking sheet.

Reshape the remaining dough and repeat until all dough is used.

Beat the remaining egg and brush it over the tops of the scones.

Bake for about 7 minutes, or until lightly golden.

Transfer immediately to a wire rack to cool slightly.

Serve warm with the Yogurt Cream, butter, and jam.

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From the Spring Issue of Pretty

Whitney shared this recipe with us when she appeared in the Spring 2026 issue of Pretty.

👉 Read the full feature in the magazine here.

You can find more recipes, baking classes, and inspiration from Whitney at her website.