These buttermilk scones make the perfect afternoon tea treat. 

It’s just so very lovely to cut a warm scone in half and smear it with butter, jam, and add a dollop of whipped cream. Except we didn’t have cream so the former had to suffice. Trust me, it was still yummy.

These scones are tender and airy. The buttermilk reacts well with the rising agents to give you a satisfyingly tall scone and also lends a great flavour. Also, (and I don’t know if it’s just me) buttermilk scones sound a lot more interesting and delicious than plain old scones.

So, if you need a little something quick to take for Sunday post-tennis-tea with friends, this is your recipe. If that reference sounds a little specific, that’s because it is 100% real.

Making the Buttermilk Scones

Without further ado, let’s get cracking. 

Actually, this recipe only requires one egg, and only to brush the tops of the scones. But you know what I mean.

First, add the self-raising flour, salt, baking soda, and cubed butter to a food processor and process until the mixture is crumbly and fine.

Next, in a small bowl, beat together the buttermilk, sugar, and vanilla essence. Add about half of this to the food processor and quickly process. Continue adding the buttermilk mixture in small amounts until the dough just about comes together and doesn’t look dry.

You want the dough to be wet enough to stick together and be moist, but dry enough to handle and flatten.

Now, dust a flat surface with flour and tip the dough onto it. Lightly coat your palms with flour and press down on the dough to make it about 2-3cm thick. Or use a rolling pin. But that will be more dishes for you!

Then use a round cookie cutter (or one with a fluted edge) to cut out the scones and place them onto the baking tray. Continue using the dough scraps by rolling them into a ball quickly and pressing down, then cutting out circles again. You should get about 10-12 scones, depending on the size of the cookie cutters and the thickness of the dough.

Lastly, beat the egg in a small bowl then use a brush to lightly brush the tops of the scones. 

Now place the scones onto a lined baking tray and bake for 12-15 minutes, until the scones are golden-brown and firm-ish to the touch.

Serving & Storing the Scones

Sorry to disappoint you, but we’re not going crazy in the serving department. 

Butter, jam, and a dollop of whipped cream are more than enough. And maybe a little sprinkle of grated cheddar.

And, of course, the tea. Do not, under any circumstances, forget the tea. Except for me. I’m not a huge tea fan. Shocking, I know.

As for storing the scones, I wouldn’t keep them longer than another day in an airtight container. 

Scones are truly best fresh. They’re quick and easy to make, so you really don’t have to make them far in advance.

Print Recipe

English Buttermilk Scones

(1 votes, average: 5.00 out of 5)

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Sweet Treat

Serves: Makes 10-12 small scones

Prep Time: 30 minutes – Cooking Time: 15 minutes – Total Time: 45 minutes

These scones are the perfect afternoon tea treat. The buttermilk gives them a bit of pizazz and also makes them rise better.

Ingredients

• 3 cups self-raising flour
• ½ tsp baking soda
• ½ tsp salt
• 100g cold butter, cubed
• 1 cup buttermilk
• ⅓ cup sugar
• 1 tsp vanilla essence
• 1 egg

Instructions

1

Preheat oven to 200°C and line a large baking tray with baking paper.

2

Add the self-raising flour, salt, baking soda, and cubed butter to a food processor and process until the mixture is crumbly and fine.

3

In a small bowl, beat together the buttermilk, sugar, and vanilla essence. Add about half of this to the food processor and quickly process. Continue adding the buttermilk mixture in small amounts until the dough just about comes together and doesn’t look dry.

4

Dust a flat surface with flour and tip the dough onto it. Lightly coat your palms with flour and press down on the dough to make it about 2-3cm thick. Use a round cookie cutter to cut out the scones and place them onto the baking tray. Continue using the dough scraps by rolling them into a ball quickly and pressing down, then cutting out circles again.

5

In a small bowl, beat the egg then use a brush to lightly brush the tops of the scones. Bake for 12-15 minutes, until the scones are golden-brown and firm to touch.