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Buttermilk Scones

Makes 8


  • 275 grams plain flour
  • 50 grams sugar
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 100 grams butter
  • 150 grams buttermilk
  • 1 egg
  • [optional: 60 grams raisins]


  • Preheat the oven to 200 C fan
  • Measure the flour, sugar, baking powder, bicarbonate of soda and salt into a bowl and stir together
  • Add the butter in lumps and rub into the flour mixture
  • Add the buttermilk and egg and stir together to make a soft dough
  • [optional: Mix in the raisins at this stage, if using]
  • Turn the dough onto a floured worksurface and dust with more flour
  • Form into a ball and then press out with your hands into a neat disc about 3 cm thick
  • Carefully transfer the disc to a baking sheet lined with non-stick baking paper
  • Cut the disc into 8 segments and pull the segments apart slightly to leave about 1 cm gaps between them
  • Brush the tops with extra buttermilk
  • Bake in the preheated oven for 20 minutes
  • Allow to cool slightly before separating them apart if they have merged together