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There is just something about buttermilk that helps us to be better bakers. We just find that if a baking recipe contains buttermilk, it does not flop. Or very seldom … Here is an easy scone recipe, using buttermilk.

Buttermilk Scones

4 from 1 vote
Recipe by Anna Muller Course: DessertDifficulty: Moderate




  • 4 x 250 ml cake flour

  • 30 ml Baking powder

  • 3 ml Salt

  • 125 g Cold butter, cut into small cubes

  • 65 ml Sugar

  • 250 ml Buttermilk

  • 1 Jumbo egg

  • Optional: an egg wash – made by beating 1 egg with a little milk


  • Sift the flour, baking powder and salt into a large bowl. Rub the butter into the flour mixture. Don’t process the mixture in a machine or overwork it; the mixture should look like uneven bread crumbs. Lightly stir in the sugar.
  • In a small bowl, whisk together the buttermilk and jumbo egg and add to the flour mixture. With a round-bladed knife, “draw” and “pull” the dry mixture into the wet mixture until you have soft dough. You may need to add a sprinkling of water or flour to achieve this but do not over-work the dough.
  • Turn the dough out onto a floured surface and gently press it out by hand until about 3 cm thick. Press out scones with a 6 cm cookie cutter and place onto a baking tray (or trays) lined with baking paper. Leave about 2 cm between each scone. Brush the tops of the scones with the egg wash, if using or dust with a little flour.
  • Bake in an oven preheated to 200° C for 15 – 20 minutes until the tops are golden and a toothpick inserted into the centre of a scone comes out clean. Remove the scones from the oven and transfer to a cooling rack.
  • Serve with butter, jam and whipped cream or grated cheddar cheese.

    Yields about 20 medium scones.

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