Buttermilk Scones

Conversations & Creations · From my kitchen

A family favourite, best eaten warm. Keep the butter cold and handle the dough lightly for tender, flaky scones.

---

Ingredients

• 2 cups plain flour
• 1 tablespoon sugar
• 1 teaspoon salt, or to taste
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ cup (115 g) cold butter
• ½ cup buttermilk
• ¼ cup cold milk

Method

1. Preheat the oven to 180 °C. Line a baking tray with baking paper.
2. Whisk together all the dry ingredients.
3. Cut the cold butter into small pieces. With cold, dry hands, rub it into the flour mixture until crumbly.
4. Do not knead the dough. It should only just hold together. If it feels too wet, flour the work surface lightly, but avoid adding extra flour. Trust me — I’ve made enough hard scones to know.
5. Bring the dough together on a floured surface and gently flatten it to about 4 cm (1½ inches) thick.
6. Cut out the scones without twisting the cutter. Twisting can seal the edges and prevent the scones from rising evenly.
7. Place them on the tray. There is no need to butter it — there is enough butter in the scones.
8. Bake for 15–20 minutes, depending on your oven, until golden on top.
9. Let them cool slightly before digging in — though my family has never managed to do that yet.