This classic buttermilk scone recipe from Wee Buns Cookery School is so easy to make and it’s something that the kids will love to help you with.
Adding buttermilk to your scone mix will give it a softer texture and more body.
If you don’t have any buttermilk to hand, full-fat milk with a squeeze of lemon or some plain natural yoghurt is a good substitute.
Serve with some delicious Northern Irish butter and homemade jam. Or for that extra special afternoon tea effect, add a big dollop of cream.
Buttermilk Scones Recipe
This buttermilk scones recipe makes 8 – 10 scones. You’ll need a scone cutter and a lined baking tray.
Ingredients
- 335g Self Raising Soda flour (or Self Raising flour )
- 110g butter ( at room temperature )
- 60g caster sugar
- 2 medium eggs
- pinch salt
- 3 – 5 fl oz buttermilk
Method
- Preheat oven to 220C
- Sift the flour into a wide bowl, rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and salt.
- Break the eggs into a small bowl and add about half of the buttermilk. Whisk together with a fork.
- Make a well in the flour, add the milk and egg mixture and mix together with your hand until the mixture comes together, adding more milk if necessary.
- It should be very soft and a bit sticky .
- Turn out onto a well floured surface and knead very lightly just to bring the dough together.
- Roll out to at least 1 inch (2.5cm ) thick and cut onto rounds using the cutter and placing on the baking sheet as you go.
- Brush the tops with buttermilk and sprinkle with a little flour.
- Bake in the hot oven for 10-15 minutes or until golden.
- Cool on a wire rack.
Note – for fruit scones, add a small handful of currants to the flour mixture before adding the milk.
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