Fiona’s Buttermilk Scone Recipe
This wonderfully soft, light, and fluffy scone recipe was given to me by my friend Fiona. We each made a double batch for an amazing garden party that she recently hosted at her beautiful country home. The dough is wonderful to work with; it is pillowy, soft, and light, and bakes into the quintessential scone that will delight all who eat them.
I must admit I was a little concerned about the quantity and combination of self-raising flour and baking powder, and whether they would leave a raising-agent aftertaste. However, the combination simply helps the scones rise beautifully, with no aftertaste at all just an extra rise and lightness. They are wonderful.
The scones were sandwiched together with Bonne Maman Strawberry Conserve and clotted cream. We chatted about assembling them the Cornish way—jam first, then cream—or the Devon way—cream first, then jam. I joked that once they were sandwiched together, people could simply turn the scone upside down and have the cream on the bottom and the jam on top, or vice versa, and everyone would be happy!
A little shout-out to Lou, Fiona’s lovely neighbour, who did the lion’s share of the jamming and creaming, while I was slicing the scones in half with my arthritic hands.
If you don’t have a cutter you can us small drinking or liqueur glass. I found one that measured 4cm in diameter and it made the cutest mini scones.
I have another buttermilk scone recipe on the site and this recipe has a slightly crumblier texture which some prefer and is equally delicious.
- 8oz (225g) self-raising flour
- 1½oz (42g) sugar
- 2 teaspoons baking powder
- 1½oz (42g) butter, cut into small cubes
- 150ml buttermilk
- 1 egg, whisked or a little milk for glazing
- Preheat the oven to 210°C.
- Line a baking tray with baking paper.
- Mix the self-raising flour, baking powder, and sugar together.
- Using your fingertips, rub the cubed butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Using a wooden spoon, add the buttermilk and bring the dough together.
- Turn the dough out onto a lightly floured board and gently bring it together until smooth.
- Using a rolling pin, gently roll the dough into a rectangle approximately 2 inches thick.
- Using a glass or cutter, cut out the scones, pressing straight down without twisting to give them the best chance of rising straight. If you twist the cutter, the scones can bake at an angle.
- Place the scones on the prepared tray and brush only the tops with the egg glaze or milk.
- Bake for 8–12 minutes, or until golden brown on top.
- Allow to cool slightly before serving.
- The scones are best enjoyed on the day they are baked, although they can still be delicious the following day if refreshed in an air fryer, microwave or toaster.
