Buttermilk scones

Buttermilk scones

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(46 ratings)

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
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

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

  • 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, questions and tips

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bbctrish
4th Apr, 2012
3.05
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
2nd Apr, 2012
5.05
just took them out of the oven and have devoured 3 with clotted cream and apricot jam!! YUM!
sammymurd2905
29th Mar, 2012
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
7th Feb, 2012
5.05
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
4th Feb, 2012
5.05
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
28th Nov, 2011
5.05
Amazing scones, the best I have ever made!
reenyn
12th Jun, 2011
4.05
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
19th Apr, 2011
5.05
sorry.. my points
kattjaohoo
19th Apr, 2011
5.05
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
10th Apr, 2011
Really light and delicious. Rose well, even widthways! Dough was a bit tricky to handle, though.

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