Buttermilk scones

Buttermilk scones

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(35 ratings)

Prep: 15 mins Cook: 15 mins


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



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

  • 85g golden caster sugar
  • 284ml pot buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 2 tsp vanilla extract
  • splash of milk



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


  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, questions and tips

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21st Jun, 2017
Easy, tasty, light and fluffy. Probably best scones I've made.
10th May, 2017
I followed the recipe, used my old food processor and they have come out beautifully, best scones I have ever made I think. When I added in the buttermilk I thought that the mixture was a little too dry and crumbly but it came together once I used my hands to form it so glad I didn't add any more liquid.
13th Apr, 2017
Good quality scone, great texture and flavour! Like many others, I read the comments first before making it and made a couple of adjustments. I only used 40g sugar, and added 1tsp baking powder, along with a few dashes of cinnamon, ginger and nutmeg. I felt that this was just the right amount of sugar as I still got the sweetness from the vanilla, but it meant that it wasn't so sweet that it overwhelmed the sweetness of the jam on top! I would definitely add more spices next time, as I barely tasted them. The baking powder definitely helped the first batch to rise, although by the time I'd gathered the dough together and pressed it out again for the second/third time these scones definitely didn't rise as much (the dough had clearly been overworked, even though I was as gentle as I could be). But despite not rising as much, the second batch still had great flavour and texture! I would certainly use this recipe again.
21st May, 2016
What a wonderful recipe. I have flunked with scones before but these are lovely. Thank you of the tips in the recipe like cold butter and work quickly and lightly. I added dried cranberries to mine to jazz them up. I only made these because I had a pot of buttermilk left from another recipe. Thumbs up!
28th Sep, 2015
Excellent scones, very light and super tasty. Easy least to make too in no time at all
5th Apr, 2015
Made scones for the first time today. I only had plain flour to which I added half a teaspoon of salt and two teaspoons of bi-carbonate of soda. I reduced the sugar to 25 gms after seeing what other readers said about it being too sweet. As I have a lousy oven I had to cook them for 20 mins. I was impressed with the scones. They were big and fluffy!
1st Feb, 2015
Came out perfectly - big and fluffy - despite the fact that I had no self-raising flour (hint: 2 tsp of baking powder per 150g plain flour). I did add a large handful of sultanas and a teaspoon of mixed spice to give them more of a flavour.
28th Aug, 2014
Super recipe! I made these and they are really tasty - I've never made scones with vanilla essence before but I will certainly be using it again. I read the other comments AFTER I'd finsihed (and eaten one - yum yum) and I realised that I misread the quantity of sugar - I used 55g instead of 85, and the scones were good. I cooked for 14 minutes - I used a 6.5 cm cutter.
24th Aug, 2014
Made these, so easy and tasty. Will definitely be making this again. Shared with our neighbours and went down a treat
8th Aug, 2014
I can't bake, everything usually turns out undercooked, over cooked or heavy. HOWEVER followed this recipes, having never made scones before, and they were lovely. I only used 30g of sugar having read the comments, I used a 6.5/7cm cutter and I only got 8 scones out of the mixture when having a height of 4cm as per the recipe. Cooked for 17 or so mins. I also used good quality butter ( President) as I read somewhere previously that you should use good butter when making scones. Can't believe I baked something well :-) 5 stars!!!


7th Jul, 2016
I made these his morning and I found I had way too much liquid. Did ths happen to anyon else?
4th May, 2015
Can you freeze the scones once they are baked?
1st Aug, 2014
How many days will they be fine for , it's Friday today and have an event on Sunday , of which I want the scones for. Also can you freeze and defrost thanks
1st Feb, 2015
If you don't have self-raising flour, use 2 tsp on baking powder per 150g of plain flour, instead
1st Feb, 2015
Add a handful of sultanas and a teaspoon of mixed spice to jazz these up! :-)
11th Feb, 2014
Wonderful recipe have used again and again. I do however reduce the amount of sugar as the sweetness and flavours should come from the Jam and cream (personal pref of a Devonshire dumpling sorry), but would have to say the secret to success is to keep everything as cold as possible. Put all dry ingredients and butter in to a bag in the freezer or fridge an hour or the night before making. Do NOT warm the buttermilk ! When ready to make tip all in to food processor or bowl pulse couple of time or mix just enough until it is starting to come together you should still be able to see lumps of butter, tip out on to a lightly floured work surface working quickly * FOLD gently (with the aid of a dough scrapper if you have one or the blunt side of a knife), do not pat, do not roll,dip cutter or knife in flour to avoid dough sticking do not twist cutter or pull knife (this will result in scones not rising to the occasion) cut in to desired shape place on baking tray and bake just above middle shelf (Scones like it hot) Result should be light fluffy Scones !! If you want to add fruit simply fold in at the same time at this point *