Description
These fluffy buttermilk scones are a warm, nostalgic treat perfect for afternoon tea or weekend brunch. With simple ingredients and a tender crumb, they’re ready in under 30 minutes and pair beautifully with jam, whipped cream, and a cozy cup of tea.
Ingredients
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440g (3 1/2 cups) self-raising flour
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30g (2 tbsp) caster sugar
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60g butter, chopped
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375ml (1 1/2 cups) buttermilk
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Jam, to serve
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Whipped cream, to serve
Instructions
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Preheat oven to 428°F (392°F for fan-forced). Grease and flour an 8×7.5 inch cake pan.
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In a large bowl, mix flour, sugar, and a pinch of salt.
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Add butter and rub it in with fingertips until crumbly.
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Make a well in the center. Pour in buttermilk and stir with a flat-bladed knife until nearly combined.
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Turn dough onto a lightly floured surface and gently knead until smooth.
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Flatten dough to 1.2 inches thick. Cut rounds using a floured 2-inch cutter.
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Re-roll scraps and repeat to make 16 scones.
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Place scones close together in the pan. Bake for 15–17 minutes or until golden and hollow when tapped.
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Serve warm with jam and whipped cream.
Notes
Don’t over-knead the dough; this keeps the scones tender.
Cold butter ensures a flaky texture.
Add a brush of milk on top before baking for a golden finish.
Store in an airtight container at room temperature for up to 2 days or freeze individually wrapped scones.
- Prep Time: 10 minutes
- Cook Time: 15–17 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British