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Take the classic scone but make it with buttermilk for the ultimate tender indulgence for your afternoon cream tea: my buttermilk scones! Recipe by movers and bakers
5 from 1 vote

Classic Buttermilk Scones

My classic buttermilk scones that are light, fluffy, and naturally eggless. This traditional British scone recipe uses buttermilk for an extra tender texture, making them the ultimate addition to your afternoon tea served with clotted cream and jam.
Servings 9 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 250 g (1½ cups + 1 tbsp) plain (all-purpose) flour
  • 1 tsp baking powder
  • 0.5 tsp bicarbonate of soda (baking soda)
  • 0.25 tsp salt
  • 2 tbsp (generous) caster sugar
  • 55 g (¼ cup) COLD unsalted butter, cubed
  • 150 ml (½ cup + 1 tbsp) buttermilk
  • milk, for brushing your scones before baking

Instructions

  • Preheat the oven to 190C/375F. Line a baking tray with parchment paper and set aside.
  • In a large bowl, sift together the flour, baking powder, bicarbonate of soda (baking soda), salt and sugar. Add in the cold cubed butter and rub in until the mixture resembles fine breadcrumbs.
  • Pour in the buttermilk and gently mix until the dough just comes together into a shaggy dough.
  • Tip the dough out onto a lightly floured surface. DO NOT KNEAD! Instead, just push everything together into one large shape, then flatten with your hands until about an inch thick. Using a floured cutter tool, press it into the dough, stamping out as many shapes as you can. Squeeze the dough back together, then flatten again and repeat to use up the rest the dough.
  • Place the cut out scones onto the prepared baking tray, placing them fairly close together but not touching. Carefully brush the tops only of each scone with a little milk before baking.
  • Place in the hot oven and bake for 17-20 minutes, turning to brown evenly for the last couple of minutes if needed. Cool for a minute on the tray, then transfer to a wire rack to cool. Enjoy!

Notes

  • When mixing the wet and dry together to make the dough, you want it to be soft and slightly sticky but not soggy. Add a little more milk if it is too dry, or a little more flour if too wet and sticky.
  • The dough should not be completely mixed and smooth, but more of a shaggy dough, when tipped out. This allows the last bit of the dough to be brought together and not overworked.
  • No need for a rolling pin to flatten the dough: simply using your fingers to even out the dough is perfect!
  • It is really important not to twist the cutter when stamping out the scones. Twisting the cutter seals the sides of the scone, hindering the rise and so the beautiful shape you can achieve. Straight down and back up again is perfect, and make sure to flour the cutter between each cut.
  • Put the cut scones close together to bake if you prefer softer scones. Spacing them further apart will give more browned and crisper scones. It's all about personal preference!
  • When brushing with milk, be very careful to only brush the tops of the scones. If milk drips down the sides, it can hinder the rise of the scones, so you could end up with lopsided rising, but still delicious scones!
    • Author: Andrea
    Calories: 159kcal
    Course: Afternoon tea, Dessert
    Cuisine: British
    Keyword: Buttermilk Scones, Classic Buttermilk Scones, Eggless Scones, How to make scones with buttermilk, Moist Scones Recipe, Plain Buttermilk Scones, Traditional British Bakes

    Nutrition

    Calories: 159kcal