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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26th Aug, 2010
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.
19th Jul, 2010
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.
2nd Nov, 2013
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.
11th Jul, 2010
This scone recipe is great! I've struggled for years trying to find a satisfying one and now the search has finally ended!!! I'm very happy with it. It's really simple to make and the result is fab. I didn't have self-raising flour so I substituted it for normal flour and added 1 tsp of baking powder; didn't use the vanilla and added some raisins - delicious! Thanks Good Food!!!
14th Jun, 2010
Fantastic. Came out brilliant. And it was really easy to make. Thanks Good Food
12th Jun, 2010
Since I can't get buttermilk over here, I used low fat natural yoghurt with a squeeze of lemon juice instead. It turned out wonderful. The best scone recipe I've ever tried.
7th Jun, 2010
I made the Strawberry Scone Cake at the weekend for pudding and whilst the dough was very wet, the whole thing turned out beautifully. It might slightly defeat the point, but I could not get buttermilk so used sour cream with a squeeze of lemon juice. The finished pud had a delicious vanilla flavour and I would definitely make again.
30th May, 2010
I have never had any luck making scones. This recipe is excellent I have used it three times now and each time the scones came out light and fluffy. Last time I split the dough and added chopped cherries to one half and sultanas to the other.


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