More Great Recipes: Bread | Scone

Fluffy Buttermilk Scones

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Member since 2007
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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe

These moist, light and super tender scones are courtesy of one of Australia's best bakers (Belinda Jeffery) and as well as taking just a few minutes to whip up, are perfectly divine for afternoon tea!

To make a vegan version of these scones, you can use margarine instead of the butter, and make a buttermilk substitute by mixing together 1 cup soymilk with 1 tbsp white vinegar or lemon juice and allowing to sit for 5 minutes before using.

Ingredients You'll Need

1 cup/150g self-raising flour
1 cup/160g wholemeal self-raising flour (or wholemeal AP flour + 2 tsp baking powder)
2 tbsp/25g caster sugar
Pinch of salt
80g cold unsalted butter, diced
100g natural sultanas (or chopped dried dates or other similar dried fruit)
1 cup/250mL buttermilk


Preheat oven to 200 degrees C and line a baking tray with some baking paper, then liberally dust with flour and set aside.

Sift together all the dry ingredients (both flours, sugar and salt), then rub in the cold butter with your fingertips till the mixture resembles coarse breadcrumbs. Add the dried fruit and toss well so it’s well coated.

Make a well in the middle of the dry mixture, then pour in the buttermilk and quickly stir together till it holds together, then tip onto a floured chopping board and knead till just combined. Pat the dough about 4-5cm flat, then dip a round cutter into some flour and stamp out the scones, carefully placing the scones closely together on the prepared baking tray.

Lightly dust the tops with flour, then bake for 20 minutes, or till the scones are golden and sound hollow when lightly tapped on the top. Remove the tray from the oven and tightly wrap a clean tea towel around it for 5 minutes before serving with some homemade strawberry jam and freshly whipped cream!

Questions, Comments & Reviews

I can't wait to try this.. You are so adorable!!!!

I can't wait to try this.. You are so adorable!!!!

I can't wait to try this.. You are so adorable!!!!

Thanks for this great recipie. I really have been wanting to make scones myself for such a long time, but never really found the recipie for it. I just love it when I'm in England to have a nice cup of English tea with milk and a tasty scone with preserve and butter. It can't get more English than that :) Thank you again!

After converting to US measurements and contacting Ellie, I made these scones. They are really light, tender and a little flaky...not dry. Eating them with a little butter and jam was delightful. I used self-rising all purpose flour and whole wheat flour with baking powder added. Caster sugar is superfine sugar ( I pulsed regular sugar in a blender as a substitute). Thanks Ellie...a great recipe post.

this reminds me of the scones i had at swan river when i visited perth a few years ago .. i think ill try it thanks for sharing the recipe

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