Let’s Bake Buttermilk Scones…

“A scone is a lovely thing not least that it lends itself to many unusual flavours both sweet and savoury.”

-Elaine Lemm

My Mum loves a homemade scone, with jam and lots of fresh cream…these are for you, Mum!


Buttermilk gives a lovely, light texture to these scones…so let’s bake!


I wonder…which cutter should I use?


  • 450g self-raising flour
  • 2 heaped teaspoons baking powder
  • 75g butter, cubed
  • 75g golden caster sugar
  • 2 large eggs, beaten
  • 280ml buttermilk


Sift the dry ingredients.


Cube the butter and rub in to make light and airy breadcrumbs.


  1. Preheat the oven to 220C/425F/Gas 7
  2. Sift flour and baking powder into a large bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
  3. Beat the egg in a measuring jug, make up to 100ml with the milk, then set aside a tablespoon for glazing the scones later.
  4. Make a well in the centre of the dry ingredients, gradually add the egg and the buttermilk.
  5. Stir from the edges to the centre of the bowl, until you have a soft slightly sticky dough
  6. Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
  7. Use a fluted cutter to stamp out the scones.
  8. Gently gather the trimmings together and pat out again to cut more scones.
  9. Arrange the scones on a parchment lined baking tray and brush the tops with the remaining milk.
  10. Bake for 10-12 minutes, or until well risen and golden-brown.


Transfer to a wire rack to cool.


To serve, cut each scone in half and top with my Blueberry Jam and Chantilly Cream.

Perfect for a cream tea any day of the week!



5 thoughts on “Let’s Bake Buttermilk Scones…

  1. Pingback: It’s Just Mango Jamtasic… | Loving Leisure Time

  2. Pingback: A Charming Cherry Jam… | Loving Leisure Time

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