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Buttermilk Scones

These buttermilk scones are rich, light and buttery. It is the perfect scone recipe. Serve warm with whipped cream and jam.
5 from 1 vote
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Course: Breakfast
Keyword: afternoon tea, scones
Servings: 10
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 10
Calories:

Ingredients

  • 450 grams 450g (3 3/4cup)self raising flour (see notes)
  • 2 rounded teaspoons baking powder
  • ½ teaspoon nutmeg (optional)
  • 75 grams ( 1/4 cup + 1 tbsp) cold butter
  • 50 grams (1/4 cup)sugar
  • 2 large eggs
  • 225 ml (8fl oz) buttermilk (see notes)

Instructions

  • Heat the oven to 220 degrees Celsius. Lightly grease baking a baking sheet.
  • Sift the flour, baking powder and nutmeg into a bowl. Mix in cold butter and rub it in until the mixture resembles fine breadcrumbs.
  • Stir in sugar. Beat the eggs together and make up to 300ml (10fl oz)with the buttermilk. Put about 2 tbsp aside in a cup for later.
  • Add the egg mixture to the dry ingredients stirring it in until you have a soft dough.
  • Scatter some flour onto the work surface and turn dough onto it. Sprinkle the dough with a little bit of flour and then gently knead the dough until it is a little smoother.
  • Flatten it to a thickness of 3cm-4 cm. Use a 21/2 inch cutter (smooth edged cutters tend to cut more cleanly giving a better rise)  plunge into the dough, straight down then lift it out straight out. Repeat process. Gently  push dough together, knead, flatten and cut out more scone.
  • Arrange on the prepared baking sheets and brush the tops with the reserved beaten egg mixture.
  • Bake for 10 - 15 minutes until well risen and golden on top.
  • Transfer to wire rack and leave to cool.

Notes

To make self raising flour sift together 2 teaspoons of baking powder, half a teaspoon of salt and 120g (1 cup) of flour.
To make homemade buttermilk add 1 tablespoon of white vinegar or lemon juice to 240ml (1 cup) of milk. Leave to sit for 5 minutes, then use.
Recipe adapted from Mary Berry
 
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