Buttermilk Scones

Breakfast.  The most important meal of the day.  I’ve pretty much settled on a bowl of oatmeal for some time now.  I find it can carry me to lunch much better than other cereals I’ve tried.  Although I tend to like strong flavours (curries, chillies, mustards, spices, etc.), I tend to avoid them at breakfast, so oatmeal’s reputation for being a little boring doesn’t bother me.

Until today.  It’s the weekend, and I want something more interesting for breakfast.  So today, I’ve decided to use up some leftover buttermilk to make some Buttermilk Scones for breakfast.  Nothing beats a hot cup of coffee, and a warm from the oven scone, smothered in melting butter.


  • 450g self-raising flour, plus extra for dusting,
  • 1/4 tsp salt,
  • 100g cold butter, diced,
  • 85g golden caster sugar,
  • 284ml buttermilk,
  • 2 tsp vanilla extract,
  • splash of milk for glazing.


  1. Heat the oven to 220 C/ 200 C fan/ Gas mark 7.
  2. Put the flour, salt, and butter into a food processor, and pulse until you can’t feel any lumps of butter.  Alternatively you can rub the butter into the flour using your fingers, until you get a consistency like breadcrumbs.
  3. Pulse in the sugar.
  4. Gently warm the buttermilk and vanilla in a microwave or pan.  Using your largest bowl, bring the wet and dry ingredients together.  Use a knife to quickly mix together to form a consistent dough, but don’t overwork it, less mixing is better.
  5. Tip the dough on to a floured surface and bring together a few times in your hands.  Press out gently until about a 4 cm thick, and stamp out rounds with a 6 or 7 cm cutter (a glass tumbler will do).
  6. Re-shape the trimmings, until all the dough is used.  Spread out your scones with sufficient room between them for expansion on a floured baking sheet or two.
  7. Add a splash of milk to the buttermilk pan, then use to glaze the top of each scone, being careful not to let any milk spill down the sides (it’ll just stick the scone to the pan after baking).
  8. Bake for 10-12 minutes until golden and will risen.
  9. Set aside to cool slightly before indulging with your favourite jam, cream or butter.

Tags: , , ,

%d bloggers like this: