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A closeup of a buttermilk scone topped with whipped cream and jam. In the background are more scones resting on a baking rack.
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Buttermilk Scones

Enjoy flaky, buttery scones topped with fluffy whipped cream and jam.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: English
Keyword: british scones, english scones
Servings: 10 scones

Equipment

  • round medium cutter

Ingredients

  • 350 grams plain white flour
  • 2 teaspoons baking powder
  • 85 grams butter cubed, cold
  • 80 grams cane sugar
  • 170 grams buttermilk or kefir
  • 1 egg (for the egg-wash)

Instructions

  • Preheat the oven to 180°C (356°F) fan.
  • Mix the flour, baking powder, and sugar in a medium bowl.
  • Add the butter and use your fingers to rub it into the flour mixture.
  • Pour in the buttermilk and knead for 2 minutes in the bowl or on a floured work surface.
  • Roll out the dough on parchment paper until it's about 2-3 cm (one inch) thick.
  • Cut out the scones with the round cutter.
  • Gather the dough scraps and repeat. Aim for about 10 scones.
  • Stick the unbaked scones in the fridge for 20-30 minutes.
  • Arrange the scones on a lined baking sheet.
  • Brush with tops of the scones with egg wash.
  • Bake for about 15 minutes until golden brown on the top and bottom.
  • Serve with clotted cream (or whipped cream) and your favorite jam.

Nutrition

Calories: 236kcal | Carbohydrates: 36g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 164mg | Potassium: 69mg | Fiber: 1g | Sugar: 9g | Vitamin A: 264IU | Calcium: 76mg | Iron: 2mg