Buttermilk Scones

Buttermilk Scones are the lightest and fluffiest scones of them all. This recipe has everything you need to create scones you can brag about!

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. I've also made and sampled scones for decades. I know a good scone from an ordinary one – and I've made sure this recipe creates a very good scone!

Why buttermilk? Buttermilk adds a delicious tang and its acidity helps tenderise the gluten, giving your scones a softer texture and more body.

Jump to:

• Ingredient notes
• How to make Buttermilk Scones
• Recipe FAQs
• Scone variations
• Buttermilk Scones

Ingredient notes

As the name suggests, this recipe calls for 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. You can also make buttermilk with milk and lemon juice or vinegar. All the details are below in the recipe card.

You'll need SR flour - that's self-raising flour. If you only have plain /all purpose flour, you can use that and add baking powder. All of the ingredient details, including this substitution, can be found below in the recipe card.

You'll also need cold butter, salt and icing sugar.

Note: Keep scrolling to the bottom of this post for ingredient quantities.

Equipment

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

How to make Buttermilk Scones

Pre-heat the oven to 210 degrees celsius / 410 degrees fahrenheit (fan-forced) and grease the tin with butter.

For the most perfectly fluffy buttermilk scones, follow these steps.

In a mixing bowl, whisk together sifted flour, salt and sugar.

Using cold butter, straight from the fridge, cut it into small cubes around the size of a dice and rub into the flour by hand until the mixture resembles fine breadcrumbs.

TIP: Throughout the process, you want to incorporate as much air as possible. As you are rubbing in the butter, lift the mixture up and let it sprinkle back into the bowl rather than pushing the butter and mixture down into the bowl.

Next, 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. Don't stir any longer than required.

Turn the mixture out onto a lightly floured surface. Pat the mixture together 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. Just push down firmly and then gently pop out the scone from the cutter.

Carefully place the scones onto the baking tray, almost touching. Brush the 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. They will keep for a day, but you cannot beat freshly bakes scones.

Recipe FAQs

Scone variations

Scones are certainly hard to beat for morning or afternoon tea, and you might like to check out these nice variations on the traditional scone:

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