Easy buttermilk scones

Indulge in a classic with this delicious buttermilk scones recipe. Serve with a smear of fruity jam and a big dollop of freshly whipped cream along with a hot cuppa

  • 15 mins preparation
  • 15 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Food magazine.
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  • 2 1/2 cup self-raising flour
  • 2 tablespoon sugar
  • pinch of salt
  • 50 gram cold butter, cubed
  • 1 1/4 cup buttermilk
  • extra milk for brushing


  • 1
    Preheat the oven to 210˚C. Spray an oven tray with oil.
  • 2
    Place the flour, sugar and salt in the bowl of a food processor. Add the butter and process until the mixture resembles breadcrumbs. Transfer the mixture to a large bowl.
  • 3
    Make a well in the centre of the flour mixture. Pour in the buttermilk and use a knife to mix it quickly into a soft dough. Add a little extra buttermilk if necessary to bring all the ingredients together.
  • 4
    Tip the scone dough out onto a floured bench and gently pat it out to 3cm in thickness.
  • 5
    Use a 5cm cutter dipped in flour to cut the dough into rounds. Place them on the prepared oven tray.
  • 6
    Brush the tops of the scones with milk and bake for 10-15 minutes until they have risen and are golden.
  • 7
    When they are cooled, serve them with jam and freshly whipped cream.


  • Add a handful of dried fruit for variation.