Buttermilk Scones

Buttermilk Scones

These plain and simple scones will make the perfect addition to your Afternoon Tea. Just make sure you have plenty of clotted cream and jam to go with them!
Prep Time 15 mins
Cook Time 12 mins
Total Time 30 mins
Course Afternoon Tea, Snack
Cuisine British
Servings 12 Scones


  • 60 g Cold Butter, Cubed
  • 250 g Self Raising Flour plus extra for dusting
  • 2 tsp Baking Powder
  • 30 g Caster Sugar
  • 1 Egg medium
  • 150 ml Buttermilk
  • 2 tbsp Milk or Beaten Egg for brushing


  • Pre-heat your oven to 220˚C or 200˚C fan
  • Grease a large baking tray with spray butter, or smear with butter, and set to one side.
  • First, sift the flour and baking powder into a bowl and then give it a gentle stir to make sure the baking powder is evenly distributed.
  • With cold hands, rub the butter into the flour, until it looks like breadcrumbs.
  • Then stir in the sugar.
  • Break the egg into a measuring jug and add enough buttermilk to make 150ml of liquid. Lightly beat with a fork to mix.
  • Add the liquid to your flour mixture and mix gently until it is only just combined and has formed a soft dough.
  • Turn your dough on to a (very) lightly dusted worktop and roll out until it is about 1 cm deep.
  • Use a 5cm pastry cutter to cut out your scones. Be sure twist your cutter as you push it down. Then place each one upside down on your buttered tray. 
  • You can re-roll the dough once to get more scones, but any more than that and they will start to become quite tough.
  • Brush them with milk or beaten egg and bake for 10-12 minutes, or until they are lovely and golden.
  • Dust with icing sugar and serve while still warm.


Enjoy these scones with plenty of clotted cream, your favourite jam and a lovely cup of tea.
Best eaten while still warm, any leftovers can be frozen and re-heated later.
You can freeze the dough, defrost before baking.
Check out my blog for a bunch of interesting scone facts, plus all my tips on baking the perfect scone.