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Buttermilk Scones

by Sue Lawrence

Our queen of baking, Sue Lawrence, has come up trumps again with this fab buttermilk scone recipe – we might not make buttermilk, but our unsalted butter goes brilliantly in this recipe.

Prep time

10 minutes

Cook time

15 minutes






Step 1

Sift the flour, baking powder and a pinch of salt into a bowl then stir in the sugar.

Step 2

Rub in the butter until it resembles breadcrumbs then make well in the centre. 

Step 3

Add the buttermilk with a tiny splash of milk ( to loosen the thick buttermilk) drawing the flour into the liquid. 

Step 4

Mix together gently with a table knife.  The dough should be soft but not sticky.

Step 5

Bring the dough together gently with floured hands then tip onto a floured board. 

Step 6

Pat out gently to a thickness of about 2.5 cm / 1 “ then cut into scones using a fluted or plain cutter. 

Step 7

Place on a lightly buttered baking sheet and bake near the top of a preheated oven (230C / 450F / Gas 8) for 12 – 15 minutes until risen and golden brown.  Remove to a wire rack and eat barely warm with clotted cream and jam.


Top Tip:

When making scones, use the lightest touch possible: if you knead vigorously, you develop the gluten and end up with a tough scone.


  • 225g / 8 oz self-raising flour
  • 1 level tsp baking powder
  • 2 tsp golden caster sugar
  • 70g / 2½ oz Graham’s butter, diced
  • 200 ml / 7 fl oz buttermilk (approx)