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Classic Buttermilk Scones

November 6, 2018



We were invite to meet a new baby over the weekend.


If you know anything about me, you'll know I'm absolutely smitten with new baby news and I couldn't wait to meet this little man who'd recently entered the world. 

Another thing about me is that I love baking for people and I could never go to visit a new mama without bringing baked goods


But, being a mum of 2 now my time can sometimes be limited. Everything has to fit into a particularly tight schedule. In addition to that we've had some really rough nights to contend with, so I certainly wasn't in the capacity to bake anything too complicated or time consuming.


I needed a classic.


I needed something that was delicious and moorish but quick and uncomplicated...

I needed something that I already had the ingredients for...

I needed something that would be ready in next to no time...


Helloooo scones!


Honestly, there's no need to complicate this at all. The scone is a simple thing, made delicious with fresh jam and whipped cream. So simple yet so inviting.


The kids played.

The baby was snuggled.

And the scones were devoured. 

What a perfect way to spend the weekend.


And you could be eating them too, this afternoon if you wanted.

They're so quick, ready in about 30 minutes and the best, eaten still warm from the oven with jam and fresh cream.


These scones are light and tender with just a hint of sweetness, definitely not dry or chewy, or dense like the rock cakes that I've seen being passed off as scones at some places..


You don't even need an occasion to make these, they're excellent for a quick morning or afternoon tea. 


I'd love to know if you try my recipe!


Classic Buttermilk Scones


Makes 12 - 15 scones


500g self raising flour ( + additional flour for dusting the work surface)

90g chilled butter, grated

scant 1/4 cup castor sugar

375ml buttermilk

1 teaspoon vanilla extract


A couple of notes before we start..


You can create your own buttermilk using 3 tablespoons of vinegar into 300 ml milk, stirred thoroughly and left for 10 minutes to mature. I add the vanilla extract into the milk.


I freeze a cube of butter and grate it to make it easier to incorporate into the flour. If you have a food processor this recipe can be made completely in the processor. 




Preheat oven to 170 degrees C.

Grease and flour a baking tray or line with baking paper.


Add the self raising flour, castor sugar and butter together into a bowl and using your fingertips rub the butter into the flour until a fine sand consistency is achieved. Alternatively pop everything into a food processor and blitz until combined and sandy. By rubbing the butter into the flour we coat the grain slowing down gluten activation, this will help achieve a soft and tender scone. Once gluten is activated, with the addition of moisture and agitation (kneading) we tend to create a chewy texture to our baked goods. 


Pour the milk into the flour and butter mixture and using a bread knife work it all together into a rough dough. The less we knead the dough the lighter the scones will become. Scrape this dough out of the bowl and onto a lightly floured work surface and bring together into a mass. The dough will be quite sticky but be mindful that you handle the dough gently and only add enough flour that the dough doesn't stick to everything. By adding more flour into the dough we can end up with tough scones.