Buttermilk scones

Prep: 15 mins Cook: 15 mins

Easy

Makes 10 -12
Afternoon tea just wouldn't be the same without warm scones straight from the oven

Nutrition and extra info

Nutrition: per serving

  • kcal229
  • fat8g
  • saturates5g
  • carbs39g
  • sugars10g
  • fibre1g
  • protein4g
  • salt0.6g
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Ingredients

  • 450g self-raising flour, plus extra for dusting
  • ¼ tsp salt
  • 100g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g golden caster sugar
  • 284ml pot buttermilk
  • 2 tsp vanilla extract
  • splash of milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

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.

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Comments (45)

louisepakdel's picture
5

Best scones I have ever made. I added some sultanas to the dry ingredients before mixing with the buttermilk.

dmtwuk's picture

How long do you warm up the buttermilk for?

bbctrish's picture
3

Just made these and I'm a bit disappointed. They are too sweet for me and the vanilla is overpowering. The texture is also a bit chewy - not as light as my usual recipe. However, I did forget to warm the buttermilk and so may have overworked the dough to incorporate the ingredients. I am going to try them again with less sugar and vanilla and will remember to warm the buttermilk. Hopefully that will ensure some more stars.

despinamina's picture
5

just took them out of the oven and have devoured 3 with clotted cream and apricot jam!! YUM!

sammymurd2905's picture

Before I try this receipe at the weekend, can anyone say whether half sugar is the way to go or how much to reduce it by?

thechef's picture
5

These really shouldn't have worked for me cos I only had plain flour so substituted and added baking powder , forgot to heat the buttermilk and messed with it a bit more and added cinnamon and raisins but they were delicious.

cjrose75's picture
5

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.

krbcsaunders's picture
5

Amazing scones, the best I have ever made!

reenyn's picture
4

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.

kattjaohoo's picture
5

sorry.. my points

kattjaohoo's picture
5

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...

teresaheffer's picture

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

louisebeats's picture
5

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

tydrawirafon's picture
5

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.

mouselegs's picture
1

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.

poisondwarf's picture
4

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.

sandra_mcg's picture
3

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?

cretancook's picture
5

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.

Superraisen's picture
3

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.

lesleyelizabeth's picture

Ditto - but worse. I used a Mary Berry version of this recipe which added 2 large beaten eggs. I got batter rather than dough, and had to add huge amounts of flour to get a dough I could work with. That said, even so the scones tasted great. I wonder if the recipe should actually say "add liquid to make a stiff dough, then stop adding liquid"? That's what I'll do next time (I think the eggs added to the flavour). Lots of people saying this recipe is too easy - but why should it be hard to be good? This is 'peasant' food - an easy way to make something quick and tasty.

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