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Buttermilk Scones

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Buttermilk Scones

Buttermilk Scones
Chris Caldicott
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total prep
I think these are best served warm from the oven, split in half, spread with a dollop of home-made jam or lemon curd, and topped with clotted cream or thick double cream. But if you prefer to simply butter your scone you might like to add 50g/2oz of any dried fruit at the same time as the sugar.

Recipe courtesy of Vintage Tea Party by Carolyn Caldicott/Frances Lincoln Limited Publishers, 2012


  • 225g/8oz self-raising flour
  • 75g/3oz soft butter, cut into small cubes
  • 1/2 teaspoon baking powder
  • 2 tablespoons buttermilk or milk
  • 40g/1 1/2oz caster sugar
  • 1 medium free-range egg, beaten
  • Home-made jam or lemon curd
  • Clotted or whipped double cream


  • Preheat the oven to 220ºC/425ºF/gas mark 7.
  • Sift the flour and baking powder into a bowl and stir in the sugar. Add the butter and rub together using your fingers until breadcrumbs form. Make a well in the centre.
  • Beat the buttermilk with the egg and pour into the well, stirring together until a light spongy dough forms that is just firm enough to handle. Do not overwork the dough or it will become tough.
  • Turn out the dough on to a very lightly floured surface and gently roll out until 2.5cm/1in thick.
  • Cut into rounds using a 5cm/2in cutter, place on a baking tray and bake, near to the top of the oven for 10 to 12 minutes, until golden brown and well risen.