Basic Buttermilk Scones

Being back on the family farm for a couple of weeks has given me the opportunity to get cooking again. As usual, my mother has bought a new contraption for the kitchen.  This new piece of machinery is called a Thermomix and one of its many talents is making butter from cream in about 3 minutes. So, after making butter I was left with 3/4 of a cup of butter milk and no idea what to use it for. After searching several recipes, I stumbled across these simple scones and knew that the mother and her British heritage would be kept happy.


  • 2 cups self-raising flour
  • 1 Tbsp caster sugar
  • pinch salt
  • 60g (2oz) chilled butter, roughly chopped
  • 3/4 cup buttermilk (can be bought from the supermarket, or made – add one Tbsp of white vinegar or lemon juice to a measuring cup, fill to one cup with milk, let stand for 5 minutes)
  • extra milk or buttermilk for brushing
  • raspberry jam and whipped cream or chilled butter to serve


Preheat oven to 220°C (430°F). Line a baking tray with baking paper. Position oven rack in top third of oven.  Sift flour, sugar and salt into a bowl.

Scone__0004Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.

Scone__0013Make a well in center of mixture. Pour in buttermilk.  Using a flat-bladed knife, stir until sticky dough forms.

Scone__0017Turn dough out onto lightly floured surface and knead gently until just smooth, only several presses.

Scone__0020Using a lightly floured rolling pin, gently roll out to 2cm (1/4 inch) thickness.

Scone__0024With a 6cm (2.5″) pastry cutter, cut out scones.  Press leftover dough together and repeat to make approx 12 scones.

Scone__0025Place scones, just touching, on prepared tray. Brush with milk / buttermilk.

Scone__0027Bake for 12 – 15 minutes in pre-heated oven until golden and hollow when tapped on bottom. Serve as preferred.

tip – don’t overwork the dough at any time as your scones will not rise to great heights