Buttermilk scones

Buttermilk scones

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(57 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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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3rd Jun, 2020
Awesome scones
Natalie Stevens's picture
Natalie Stevens
21st May, 2020
By far my most favourite recipe for scones. I also use it to make cheese scones by leaving out the sugar and adding a good amount of grated cheese. The whole family loves them.
Helen Loker's picture
Helen Loker
13th Jan, 2020
PS the butter milk should be refrigerated for 30 mins till it begins to curdle and becomes acidic
Helen Loker's picture
Helen Loker
13th Jan, 2020
By far the best scone recipe I have ever made! I Made two batches one plain the other with grace cherries in, Super soft, followed the recipe and enjoyed then with a nice cuppa tea : ) Buttermilk is so easy to make 1 Cup (8oz / 224g) milk ( I like to use Full Cream) 2 tablespoons freshly squeezed lemon juice or white vinegar Enjoy ! :)
Helen Loker's picture
Helen Loker
13th Jan, 2020
By far the BEST Scone recipe I have ever done and i have try quite a few in my years :) I found they needed a few mins longer than stated but that probably down to different ovens. They are super soft & taste delicious, Butter milk is so easy to make 2 tablespoons freshly squeezed lemon juice or white vinegar & 1 Cup (8oz / 224g) milk I like to use full cream milk. ENJOY !
14th Sep, 2019
I just made these scones and basically followed the recipe only adding some juicy raisins (I prefer fruit scones and had no sultanas in the cupboard) and used a 3” fluted cutter. I got six delicious, risen scones! The buttermilk makes such a difference to the texture. Light and simply scrummmmmmy! This is now my go to recipe for scones!
8th Sep, 2018
The mixture was very dry, which meant it was necessary to work it more than I normally would as it wouldn’t hold together. As a result the scones weren’t as good as others I’ve made. The “classic scones with jam and clotted cream recipe” on here is much better. Wouldn’t use this recipe again, but I would recommend adding more milk/buttermilk than suggested to anyone who wants to try it!
7th Aug, 2018
Stumbled upon this recipe cos l had an excess of buttermilk. Dough was lovely to handle and l added about 100g sultanas. Had 50ml less of buttermilk but the recipe still worked. Did find the centre a bit doughy tho
15th Mar, 2018
Followed the recipe precisely and it was a disaster. The scones did not rise and it was a waste of ingredients. Will not be making again.
14th Mar, 2018
Very nice scones! Easy too. I didn't want to overwork the flour in the processor so probably didn't do for long enough and had larger pieces of butter in the dough. Still turned out well but would process for longer next time. I also only put 1 dessertspoon sugar in as served with raspberry jam and cream


7th Jul, 2016
I made these his morning and I found I had way too much liquid. Did ths happen to anyon else?
lulu_grimes's picture
14th Jan, 2020
Hello, I'm sorry you had trouble with this recipe, I can't see any comments saying there's too much liquid though there is one saying that there isn't enough. It's possible that your flour is not as absorbent due to the weather but that shouldn't make a huge difference, and this does make a soft dough. How much liquid did you have left?
4th May, 2015
Can you freeze the scones once they are baked?
Helen Loker's picture
Helen Loker
13th Jan, 2020
yes ofc :)
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 *
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