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
440g (3 1/2 cups) self-raising flour
30g (2 tbsp) caster sugar
60g butter, chopped
375ml (1 1/2 cups) buttermilk
Jam, to serve
Whipped cream, to serve
Instructions
Preheat oven to 428°F (392°F for fan-forced). Grease and flour an 8×7.5 inch cake pan.
In a large bowl, mix flour, sugar, and a pinch of salt.
Add butter and rub it in with fingertips until crumbly.
Make a well in the center. Pour in buttermilk and stir with a flat-bladed knife until nearly combined.
Turn dough onto a lightly floured surface and gently knead until smooth.
Flatten dough to 1.2 inches thick. Cut rounds using a floured 2-inch cutter.
Re-roll scraps and repeat to make 16 scones.
Place scones close together in the pan. Bake for 15–17 minutes or until golden and hollow when tapped.
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