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Buttermilk scones

1 of 2


  • 450g self-raising flour (+ extra for dusting)
  • 0.25 tsp salt
  • 100g cold butter, diced
  • 85g golden caster sugar
  • 285ml buttermilk
  • 2 tsp vanilla extract
  • milk to brush onto surface
  • Optional: Jam, chocolate spread, butter etc for the filling
  • Serving
    Serves 10
  • Skill Level


So I have buttermilk left over, as I bought them especially to make the red velvet cupcakes the other day. The expiry for the buttermilk is tomorrow, so I wanted to use it up so it doesn't go to waste...and buttermilk scones caught my attention:
  1. If you have a food processor, pulse together the flour, salt and butter until there are no longer any lumps of butter. Otherwise, like I did, rub the butter with your fingers. Once this is done, pulse/rub in the sugar
  2. Gently warm the buttermilk and vanilla in the microwave. Then get a large bowl and quickly tip in some of the flour mix, followed by some of the buttermilk mix, until everything is in the bowl. Using a knife quickly mix together to form a dough (but be careful not to over mix)
  3. Place the dough onto a lightly floured surface, and gently bring together the mixture a few times with your hands. Press out gently to form about 4cm thickness and using a 6cm or 7cm cutter (I used a mug) stamp out rounds. Keep bringing back the excess and using it until all the dough gets used
  4. Place onto a lightly floured baking sheet, and glaze the top of each scone with the milk. Bake at 200 degrees Celsius for 10-15 minutes, or until golden in colour and well risen

The shape of mine could do with some improvement. These are best served warm, possibly with a cup of tea...just lovely! Enjoy :)


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