Buttermilk Scone Recipe
A delicious homemade buttermilk scone recipe for light and fluffy scones, perfect served with clotted cream and jam.
Print
Pin
Servings: 8 scones
Ingredients
- 475 g self raising flour
- 1 tsp baking powder
- pinch of sea salt
- 75 g caster sugar
- 175 g unsalted butter (cold and cubed)
- 175 ml buttermilk (see notes)
- 1 tsp vanilla extract
- milk/egg wash
Instructions
- Preheat the oven to 220ºc/200ºc and preheat a large oven tray
- Add the flour, baking powder, salt, butter and sugar to a bowl
- Rub together with your finger tips to a breadcrumb texture
- Add the buttermilk and vanilla and mix together as little as possible until it combines. I use a spatula and my hands to do this.
- Press down gently onto a floured surface to about 3-4cm thick
- Cut out with a floured cutter - do not twist to get them out - I use a 5-6cm cutter and make 8-10 scones
- Once they are all cut out, place onto the preheated tray
- Brush the tops with egg wash or milk
- Bake for 12-15 minutes until golden
- Leave to cool for 15-20 minutes, and enjoy warm, or cool fully.
Notes
- These are best on the day of baking, but will easily last for 2+ days
- You can freeze the scones once baked for 3+ months.
- I use this set of cutters for these scones