Best Buttermilk Scones Recipe UK
Plain Scones with a twist, this buttermilk scone recipe results in a slightly sourdough taste.
Equally delicious as an original scone recipe with butter and strawberry jam but this time, I have some other awesome topping ideas as this scone is such an excellent carrier for many flavours.
Why not try these toppings on this buttermilk scone recipe:
Buttermilk Substitute for this easy scone recipe
Don’t worry if you don’t have buttermilk or cannot find it in the supermarket. There are many ways to make it at home. Simply add a teaspoon of vinegar, cream of tartar, or lemon juice to one cup of whole milk and stir to combine. Set aside for at least 30 minutes, and your homemade buttermilk will be ready to use.
It’s also an option to keep buttermilk powder at home, that way you can always hydrate it and have perfect buttermilk ready to use at any time 🙂
Check out my other Easy and Fast Scone Recipes from the UK:
So let’s get baking the beast buttermilk scones recipe.
- 450 g self-raising flour plus some extra for dusting
- ¼ teaspoon salt
- 100 g butter as cold as possible
- 85 g caster sugar
- 280 ml buttermilk see note 1 if you want to make your own
- 2 teaspoons vanilla extract
- An extra splash of milk for coating the tops of the scones
- Preheat oven to 220 degrees celsius
- Add the flour, salt, butter, and sugar to a food processor and pulse until a find crumb consistency is reached (you can also do this by hand by rubbing between your fingertips, but the food processor will keep the mixture cooler).
- Gently heat the buttermilk in the microwave for 10 seconds, then stir in the vanilla extract into it to distribute easily. (keep a tablespoon back for brushing the scones)
- Add the buttermilk into the dry mixture and mix to combine with only a few folds (do not overmix at this stage, or the scones will not rise and will become hard).
- Lightly flour your work surface and tip the mixture onto it.
- Push the mixture together until smoother and make around 3 cm thick
- Use a glass or a 4 – 5cm dough cutter to cut the scones out of the dough, then place each scone onto a non-stick baking sheet (using the smooth side of the cutter will allow for better rising).
- Push the dough back together quickly each time until you have used it all up.
- Mix the remaining buttermilk with a splash of milk (approx 2 tablespoons), then brush over the top of the scones before baking
- Place in the preheated oven centre for 11-12 minutes or until golden brown on top.
- Allow cooling before slicing in half and spreading with butter or jam or the infamous clotted cream if you please.