Buttermilk scones

Buttermilk scones

Afternoon tea just wouldn't be the same without warm scones straight from the oven

Difficulty and servings

Easy

Makes 10 -12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Low-fat

Method

  1. Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can't feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
  2. Gently warm the buttermilk (don't throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough - don't over-mix it.
  3. Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.
Try

Strawberry scone cake

Make half the scone recipe, but add 1 tsp baking powder to the dry ingredients, and 4 tbsp milk with the buttermilk. Push into a floured 20cm sandwich tin, smoothing the top, and bake as above for 20 mins until cooked. Once cool, top with 200ml double cream, whipped with a little icing sugar. Drizzle with 5 tbsp berry jam and pile on some halved strawberries, then dust everything with icing sugar.

Per serving

229 kcalories, protein 4g, carbohydrate 39g, fat 8 g, saturated fat 5g, fibre 1g, sugar 10g, salt 0.6 g

Recipe from Good Food magazine, June 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Sheena

    30 May 2010

    Sheena commented on this recipe

    I have never had any luck making scones. This recipe is excellent I have used it three times now and each time the scones came out light and fluffy. Last time I split the dough and added chopped cherries to one half and sultanas to the other.

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  • Binder photo Sheena

    30 May 2010

    Sheena rated this recipe

    5 stars

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  • Binder photo Belkey

    07 June 2010

    Belkey rated and commented on this recipe

    5 stars

    I made the Strawberry Scone Cake at the weekend for pudding and whilst the dough was very wet, the whole thing turned out beautifully. It might slightly defeat the point, but I could not get buttermilk so used sour cream with a squeeze of lemon juice. The finished pud had a delicious vanilla flavour and I would definitely make again.

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  • Binder photo Jadzia

    12 June 2010

    Jadzia rated and commented on this recipe

    5 stars

    Since I can't get buttermilk over here, I used low fat natural yoghurt with a squeeze of lemon juice instead. It turned out wonderful. The best scone recipe I've ever tried.

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  • Binder photo ANN

    14 June 2010

    ANN rated and commented on this recipe

    5 stars

    Fantastic. Came out brilliant. And it was really easy to make. Thanks Good Food

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  • Binder photo Natalie

    16 June 2010

    Natalie rated this recipe

    5 stars

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  • Binder photo Ines

    11 July 2010

    Ines rated and commented on this recipe

    5 stars

    This scone recipe is great! I've struggled for years trying to find a satisfying one and now the search has finally ended!!! I'm very happy with it. It's really simple to make and the result is fab. I didn't have self-raising flour so I substituted it for normal flour and added 1 tsp of baking powder; didn't use the vanilla and added some raisins - delicious! Thanks Good Food!!!

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  • Binder photo Swirlgirl

    19 July 2010

    Swirlgirl rated and commented on this recipe

    3 stars

    They came out great but the dough was just too wet to handle in the mixing stage - next time I'm gonna add 50g of flour extra to begin with.

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  • Binder photo Anne S.

    26 August 2010

    Anne S. rated and commented on this recipe

    5 stars

    Made these by hand. Can't get buttermilk here but I used the whey left from the Yorkshire Curd Tart mixed with couple of spoonfuls of greek yogurt. Turned out perfectly and were still nice the next day unlike some recipes which can be dry.

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  • Binder photo Sandra

    15 November 2010

    Sandra rated and commented on this recipe

    3 stars

    Although these tasted nice, they didn't rise at all. I followed the recipe to the letter - anyone got any ideas what could have gone wrong?

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  • Binder photo Lesley

    05 February 2011

    Lesley rated and commented on this recipe

    4 stars

    Really good recipe but a bit too sweet. Will use less sugar next time. I also used extra baking powder and they came out really light and fluffy. My 11yr old raved about them.

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  • Binder photo Mouselegs

    25 February 2011

    Mouselegs rated and commented on this recipe

    1 stars

    This didn't work for me. The scones never cooked through - despite leaving them in for another 10 minutes. Not sure why it didn't work - new scales, plenty of experience baking.

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  • Binder photo tydrawirafon

    08 March 2011

    tydrawirafon rated and commented on this recipe

    5 stars

    Certainly worked for me ! These were lovely. Read all the comments first. I decided to add sultanas, I also added a tsp baking powder and reduced the sugar a bit. All I can say to those who had problems with the scones not rising is to work lightly and quickly once the warm buttermilk is added. Don't squash the dough flat or use a rolling pin, and get them in the oven straight away. I could almost see the dough rising in front of my eyes after mixing in the warm buttermilk. The added vanilla was a nice touch too.

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  • Binder photo louisebeats

    17 March 2011

    louisebeats rated and commented on this recipe

    5 stars

    Worked for me too! They were lovely! Read all the comments before I made them. I too reduced the amount of sugar and next time I would add a small amount of baking powder, but overall really pleased with the results

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  • Binder photo treesa.jane

    10 April 2011

    treesa.jane commented on this recipe

    Really light and delicious. Rose well, even widthways! Dough was a bit tricky to handle, though.

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  • Binder photo Kadi KP

    19 April 2011

    Kadi KP commented on this recipe

    This is my favourite scone recipe! I have tried others but they all end up tasting a bit weird... like baking powdery... awful feeling on your teeth... None of it wit this recipe... nice moist scones... I also put them in airtight container when they are still warm, so they will remain soft longer... So so good and simple...

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  • Binder photo Kadi KP

    19 April 2011

    Kadi KP rated and commented on this recipe

    5 stars

    sorry.. my points

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  • Binder photo Reeny

    12 June 2011

    Reeny rated and commented on this recipe

    4 stars

    These are absolutely delicious. Best eaten fresh, they could be a *touch* more fluffy; I added a little bit of milk to the mixture because it was quite dry and added only half of the sugar. Overall, a wonderfully delicious result that will please all. Very easy to make too.

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  • Binder photo Barbara Saunders

    28 November 2011

    Barbara Saunders rated and commented on this recipe

    5 stars

    Amazing scones, the best I have ever made!

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  • Binder photo Clarej

    04 February 2012

    Clarej rated and commented on this recipe

    5 stars

    Only made these to use up some buttermilk that was going out of date but boy am I glad I did!! Easy peasy! Didn't have any self raising flour so substituted with the same amount of plain flour, ½ tsp baking powder, ¼ tsp bicarbonate of soda and an extra pinch of salt.

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Difficulty and servings

Easy

Makes 10 -12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Low-fat

Ingredients

  • 450g self-raising flour , plus extra for dusting
  • ¼ tsp salt
  • 100g cold butter , diced
  • 85g golden caster sugar
  • 284ml pot buttermilk
  • 2 tsp vanilla extract
  • splash of milk
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Per serving

229 kcalories, protein 4g, carbohydrate 39g, fat 8 g, saturated fat 5g, fibre 1g, sugar 10g, salt 0.6 g

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