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Buttermilk scones

Afternoon tea just wouldn't be the same without warm scones straight from the oven

  • Prep: 15 mins
    Cook: 15 mins
  • Makes 10 -12
  • Easy
  • Makes 10 -12
  • Easy
  • Calories 229
  • Carbohydrates 39
  • Saturated Fat 5
  • Sugar 10
  • Protein 4
  • Fat 8
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 229
  • Carbohydrates 39
  • Saturated Fat 5
  • Sugar 10
  • Protein 4
  • Fat 8
  • Fibre 1
  • Salt 0.6

Ingredients

  • 350g self-raising flour
  • ½ tsp bicarbonate of soda
  • a good pinch of salt
  • 85g butter
  • 284ml carton buttermilk

Tip

Strawberry scone cake
Make half the scone recipe, but add 1 tsp baking powder to the dry ingredients, and 4 tbsp milk with the buttermilk. Push into a floured 20cm sandwich tin, smoothing the top, and bake as above for 20 mins until cooked. Once cool, top with 200ml double cream, whipped with a little icing sugar. Drizzle with 5 tbsp berry jam and pile on some halved strawberries, then dust everything with icing sugar.

Method

  1. Preheat the oven to 220C/gas 7/fan 200C. Mix the flour, bicarbonate of soda and salt in a bowl. Add the butter, cut into small pieces and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  2. Tip in the buttermilk and mix lightly and quickly to form a soft dough. Knead very briefly, then roll out to 2cm thickness and cut into sixteen 5cm rounds.

  3. Put on a baking sheet (no need to grease) a little apart, and bake for 12-15 minutes, until risen and pale golden.

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