Buttermilk scones

The addition of buttermilk and egg makes these buttermilk scones really fluffy and delicious! They are great on their own or with some cream and jam.


  • 450 grams self raising flour
  • 250 ml buttermilk or plain yoghurt
  • 150 grams butter
  • 130 grams sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 tablespoons milk


  • Preheat oven to 225 Celsius.
  • Add the flour and salt into a large bowl.
  • Put the butter into the flour mixture and then use your hands to rub in the mixture. Rub in until all the butter has been rubbed in.
  • Mix in the sugar with your hands and then make a well in the centre.
  • Add the egg and milk into the buttermilk and mix well, pour the mixture into the flour mixture and then mix together with a fork.
  • When it is too thick to mix with the fork put the fork to one side and use your hands to form a dough with the wet flour mixture.
  • Put some flour on a work surface and then put your dough on the flour. Use a rolling pin or your hands to pat down the dough until it is thick enough to start cutting out shapes.
  • Use a round cookie cutter, any size you want, and cut the buttermilk scones out and put them on a baking tray.
  • Gather up any remainder dough and shape it up again and cut more scones out. Usually there is a bit of dough left over which is too small to use a cutter on. Just shape it with your hands and put it on the baking tray.
  • Brush some milk on top of the scones and bake them in the oven for 15 – 20 minutes until slightly golden brown on top.
  • Remove from the oven and put them on a cooling rack to cool completely before serving.


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