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Buttermilk Scones

The BEST fluffy scones recipe based on the CWA Buttermilk Scones recipe
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buttermilk scones

Buttermilk Scones are the lightest and fluffiest scones of them all.

And this recipe is based on the CWA Buttermilk Scones Recipe and my learnings at a CWA scone making workshop I attended a few years ago.

Whenever is see the CWA selling scones I can’t resist. They are just the best. And this recipe helps recreate that scone magic!

buttermilk scones 1

What you’ll need to make Buttermilk Scones

You’ll need a slice tin or cake tin (or any baking dish with higher sides) along with a 5cm scone cutter.

Pre-heat the oven to 210 degrees celsius (fan-forced).

Next, you’ll need to gather the ingredients:

  • SR flour (or plain/all-purpose flour + baking powder)
  • salt
  • icing sugar
  • unsalted butter
  • buttermilk.

I’ve tested this recipe using both store-bought cultured buttermilk and regular buttermilk that is the product of making homemade butter – both work just fine.

How to make classic Buttermilk Scones

If you follow these steps, you should end up with the most perfectly fluffy buttermilk scones:

  • Line your tin with baking paper.
  • Measure all ingredients carefully (quantities can be found below in the recipe for buttermilk scones recipe card at the end of the post).
  • Whisk the flour, salt and sugar together in a large bowl.
  • Cut the butter into small cubes around the size of a dice and rub into the flour by hand until the mixture resembles fine breadcrumbs.
how to make buttermikk scones
Keep rubbing in butter until you no longer see the butter and the mixture resembles fine bread crumbs.
  • Make a well in the centre of the mixture and pour in all of the buttermilk.
  • Stir with a butter knife until the mixture sticks together in a ball.
  • Turn onto a lightly floured surface.
  • Pat together mixture with your hands and flatten until about 3cm thick. Treat the dough like it is delicate and DO NOT knead.
  • Use a floured scone cutter to press out rounds. Don’t twist the cutter as you cut out the scones!
  • Carefully place the scones onto the baking tray, almost touching.
  • Brush tops of scones with a little extra buttermilk or milk.
  • Bake for about 15 minutes or until a pale golden colour on top.
  • Allow to cool for a minute or two in the dish before turning out into a clean tea towel placed on a cooling rack. Wrap in the tea towel and – if possible – serve while still warm with jam and whipped cream.
buttermilk scones 2

Buttermilk Scones FAQs

Q. Why buttermilk in scones?

Buttermilk adds a delicious tang and its acidity helps tenderize gluten, giving your scones a softer texture and more body.

Q. Can I use any type of buttermilk?

Yes, this recipe has been tested with both regular and cultured buttermilk.

Q. I don’t have buttermilk, can I still make these scones?

You actually can! Provided you have regular milk and either lemon juice or vinegar. Just add a tablespoon of lemon juice or vinegar for every cup of milk to make buttermilk.

Alternatively, try the Cream Scones recipe which also produces a lovely scone.

Q. Can you freeze Buttermilk Scones?

There’s nothing better than scones fresh from the oven. But, yes, you certainly can freeze them.

Let scones cool before freezing and place in a freezer bag or airtight container. Scones will keep for up to 3 months in the freezer.

buttermilk scones

Buttermilk Scones

The BEST fluffy scones recipe based on the CWA Buttermilk Scones recipe
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: Australian, British
Keyword: buttermilk scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 scones
Calories: 121kcal

Equipment

  • slice tin or cake tin (or any baking dish with higher sides)
  • scone cutter (5cm diameter)

Ingredients

  • 2 cups SR flour (or 2 cups plain/all-purpose flour + 3 teaspoons baking powder)
  • pinch salt
  • 1 tablespoon icing sugar
  • 50 grams unsalted butter
  • 1 cup buttermilk (regular or cultured)

Instructions

  • Pre-heat oven to 210 degrees celsius (fan-forced).
  • Line a slice tin or cake tin (any baking dish with higher sides) with baking paper.
  • Whisk flour, salt and sugar together in a large bowl.
  • Cut butter into small cubes around the size of a dice and rub into the flour by hand until the mixture resembles fine breadcrumbs.
  • Make a well in the centre and pour in all of the buttermilk.
  • Stir with a butter knife until the mixture sticks together in a ball.
  • Turn onto a lightly floured surface.
  • Pat together mixture with your hands and flatten until about 3cm thick.
  • Use a floured scone cutter to press out rounds. Don't twist the cutter as you cut out the scones!
  • Carefully place the scones onto the baking tray, almost touching.
  • Brush tops of scones with a little extra buttermilk or milk.
  • Bake for about 15 minutes or until a pale golden colour on top.
  • Allow to cool for a minute or two in the dish before turning out into a clean tea towel placed on a cooling rack. Wrap in the tea towel and – if possible – serve while still warm with jam and whipped cream.

Video

Nutrition

Calories: 121kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 22mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 137IU | Calcium: 27mg | Iron: 1mg
Recipe Rating




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