Buttermilk scones being spread with topping

Basic buttermilk scones

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

More effort

Makes 16

These savoury scones are perfect with potted fish. Make early in the day then warm before serving, for the best results

Nutrition and extra info

  • Vegetarian

Nutrition: nutrition per scone

  • kcal118
  • fat5g
  • saturates3g
  • carbs17g
  • sugars0g
  • fibre1g
  • protein3g
  • salt0.56g
Save to My Good Food
Please sign in or register to save recipes.


  • 350g self-raising flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • a good pinch of salt
  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 284ml carton buttermilk
    Buttermilk pancake mixture in bowl with whisk



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


  1. Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  2. Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.

  3. Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Jun, 2009
Lovely fluffy scones!! My 3 year old daughter and I made them on Father's Day, as daddy had a long lie. We thoroughly enjoyed making them together and we had them warm with homemade potato soup for lunch, which Daddy loved!! My daughter rubbed the butter into the dry ingredients which was very roughly done but I think her little effort paid off as I think you can over mix the dough sometimes As I did not have any buttermilk in I used Low-fat Greek yoghurt ( Tesco's own variety) instead and the scones were beautiful.
juliefrances's picture
5th Mar, 2009
I'd like to use this mix as a base for cherry, cheese and for fruit scones - can anyone help with the measurements for these additional ingredients? Thanks
15th Jun, 2008
I left out the salt and added 100G of green naturally dried raisins and five chopped up naturally dried apricots. I marinated the fruit with the zest of 1 lemon, the juice of half a lemon and 50g of caster sugar. I made the dough in the food processor from start to finish and stirred the marinated fruit into the flour/butter mixture before adding the butter milk and briefly mixing on the pulse setting.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?