Buttermilk scones are truly delicious – its the buttermilk gives a lovely, light texture to these scones. You can leave out the sultanas if you prefer plain scones.
Preparation time
less than 30 mins
Cooking time
Approx. 12 to 15 mins
Serves
Makes 12 scones
Dietary
Vegetarian.
Ingredients
- 450g (1lb) self-raising flour
- 2 heaped teaspoons baking powder
- 75g (3oz) butter, cubed
- 75g (3oz) caster sugar
- 100g (4oz) sultanas
- 2 large eggs, beaten
- 1 × 284ml carton buttermilk
To serve
- cream
- jam
Equipment
£207.00 (available from £207.00)
Method
- Preheat the oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment.
- Measure the flour, baking powder and butter into a bowl. Rub with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar and sultanas or do this in a food processor.
- Mix the eggs and buttermilk together in a jug and pour all but 1 tablespoon into the flour bowl and lightly mix together until combined – it should be a fairly moist dough.
- Lightly sprinkle the worktop with flour and gently knead the dough until smooth and soft. Roll to about 2.5cm (1in) thick. Using a 6cm (2½ in) round fluted scone cutter, stamp out 12 scones.
- Arrange the scones on the baking sheet and brush the tops with the reserved egg and milk mixture.
- Bake in the preheated oven for about 12-15 minutes until risen and lightly golden.
You’ve also probably heard of Devonshire scones or Devon scones – another of the recipes in The Ultimate Guide to Mary Berry’s Scones: 7 Classic Recipes (2025).
