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Yields9 Servings

These delicious scones are light and soft textured within with a slightly firm exterior which in my opinion makes the perfect scone. They are best eaten with lots of clotted cream and your favourite jam, although they are wonderful simply slathered with butter also.

Homemade Scones

 500 g Plain flour, plus extra for dusting work surface
 1 tbsp Baking powder
 1 tsp fine sea salt
 3 tbsp Caster sugar
 75 g butter, cubed
 275 - 300ml Buttermilk
 1 Egg, beaten

Heat oven to 220°C / 200°C fan. Add the flour, baking powder, salt and sugar to a large mixing bowl. |Give a brief stir together to amalgamate the ingredients.


Add the cold cubed butter to bowl and work the butter into the flour between your fingers until no large lumps remain.


Make a well in the centre of the flour and pour in most of the buttermilk. Stir the buttermilk into the flour until you have a sticky dough and add the remaining if needed. Then turn the dough out onto a lightly floured surface and knead lightly until smoother. Don't overdo the kneading. Roll the dough out to about 3cm thick.


Using a 6 1/2 cm cutter. Cut out the scones when you have cut out all you can gently kead and repeat and cut out the remaining until all the dough is gone. I get 10 from this.


Place the scones on a lightly greased baking sheet and brush with the beaten egg and bake in the preheated oven for 12 - 15 minutes until golden brown and risen. When tapped underneath they should sound hollow.

Nutrition Facts

Servings 0