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Treat yourself to the perfect afternoon tea with these gorgeous, light, and fluffy buttermilk scones, which are ready in a flash! Well, not quite a flash, they do take 12 minutes in the oven, so perfect. If you're short on time and need a tasty treat, our foolproof recipe ensures you'll get light and fluffy scones every time.
Spread them with jam, butter, or clotted cream for a tasty treat any time of day. I sometimes even make them for breakfast. So don't wait around, whip up a batch of these delicious buttermilk scones, and enjoy a traditional cream tea with all the trimmings.
Tips & tricks to baking the perfect Buttermilk Scones
No one wants dry, flat, or tough buttermilk scones! So here are a few handy tips for creating the perfect batch of scones every time.
- Buttermilk is a key ingredient for any great scone recipe, as the buttermilk gives the scones a little lift by reacting with the bicarbonate of soda to produce carbon dioxide, while at the same time breaking down the gluten strands to give them a soft texture.
- When making your scone dough, it's best not to use a stand mixer but to use a spatula instead. Over-mixing your scone dough can make very dense and tough scones. Push the ingredients together slowly until it forms a soft sticky dough. Once you have made the dough and have turned it out onto a floured surface, don't roll it; instead gently press the mixture to the desired thickness with your fingers.
- Don't over bake the scones, they will only need around 12 minutes in the oven or until they turn golden brown.
How to make Buttermilk
Making buttermilk is a cinch! Simply add a tablespoon of lemon juice or white vinegar to a cup of milk; stir it, and let it sit for five to minutes. Hay presto! You've got yourself some homemade buttermilk, perfect for pancakes, biscuits, and of course buttermilk scones.
How to serve Buttermilk Scones
There are two ways to serve up a scone, the Cornish way (jam first and cream on top) and the Devon way (cream first and a spoonful of jam on top). The scone debate has been going on for far too many years. Even the late Queen Elizabeth II once attempted to settle the ongoing debate about which way to serve a scone cream or jam first. She revealed in an interview that she eats her cream tea, the Cornish way, with jam first. But even an intervention from the Queen herself couldn't put an end to the argument, and both counties still claim theirs is the right way. I say serve it however you like, both are equally delicious.
How to store Scones
Treat your homemade scones right and they'll last 1-3 days in an airtight container at room temperature. You can also pop them in the fridge in an airtight container and they can survive up to a week. Just don't expect them to be as moist as when they were freshly baked!
Buttermilk Scones
Ingredients
- 450 Grams Self-raising flour or all-purpose flour with 2 teaspoons of baking powder
- 1 Teaspoon Baking powder
- 1/2 Teaspoon Bicarbonate of soda Baking powder
- 1 Pinch Salt
- 175 Grams Margarine or butter at room temperature
- 4 Tablespoons Caster Sugar
- 150 Milliliters Buttermilk
- 2 Medium Eggs
- 100 Grams Raisins
Instructions
- First, preheat oven to 220°C / 200°C Fan
- Into a mixing bowl add in your flour, baking soda, bicarbonate soda, and salt and give it a little stir.450 Grams Self-raising flour, 1 Teaspoon Baking powder, 1/2 Teaspoon Bicarbonate of soda, 1 Pinch Salt
- Next, add in your margarine.175 Grams Margarine
- Rub the ingredients together using the tips of your fingers until it resembles tiny bread crumbs.
- Add in the sugar and raisins and give them a mix.4 Tablespoons Caster Sugar, 100 Grams Raisins
- Form a well in the center of the ingredients with a spatula.
- In a separate mixing bowl whisk together one egg and the buttermilk until well combined.150 Milliliters Buttermilk, 2 Medium Eggs
- Pour the egg and milk mixture into the well.
- Using a spatula pull the mixture together, until it forms a slightly sticky and soft dough (do not over mix)
- Place the scone dough onto a floured work surface.
- Pat the scone dough gently to form a thick dough that's around 3cm thick.
- Using a round 7cm (2 ¾ ins) cookie cutter, cut out your scone shapes. Gather the dough trimmings together into a ball, and repeat the process until the dough is used up.
- Place the scones onto a greased baking sheet.
- Beat the second egg and brush the tops of your scones making sure to coat them evenly.2 Medium Eggs
- Bake in the oven for 12 minutes until golden brown.
- Once cooked place on a wire rack to cool.
- Serve with jam and fresh cream.
Notes
Nutrition
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These Buttermilk Scones are a must-try for any baking enthusiast looking to expand their repertoire. They're light and fluffy, with a hint of sweetness, yet still have a pleasant tartness that helps to make them truly delicious. If you are planning an afternoon tea, why not add a few jam tarts to go with your scones, they are super simple to make and taste delicious.
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I’m obsessed with these scones! Made them for my morning tea, and they were delightful. My only change was to add some dried cranberries. Definitely making these again!