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How To Prepare Light Buttermilk Scones

Buttermilk Scones


480g (4 cups) cake flour

Pinch of salt

30ml (2 tbsp) baking powder

125g butter, cubed

85ml (⅓ cup) sugar

250ml (1 cup) buttermilk

1 extra-large egg

60-80ml water, as needed

Beaten egg, for glazing


Butter and/or whipped cream

Jam of your choice


1) Sift the flour, salt and baking powder into a large bowl. Lightly rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Mix in the sugar.

2) In a separate bowl, combine the buttermilk and egg and, using a round-bladed knife, stir this into the flour mixture with enough water to make a soft — but not too sticky — dough. The dough should come together and leave the sides of the bowl clean.

3) Turn dough out onto a floured surface and knead very lightly until it forms a ball.

4) Using lightly floured fingers, pat the dough down to about 3cm thick. Cut out scones  using a 7cm-diameter cutter and place on a greased or sprayed baking sheet.

5) Lightly knead together the trimmings and cut out a last scone.

6) Brush each scone with a little beaten egg and bake in a preheated oven at 220°C for 12-15 minutes. Allow to cool and serves with butter, cream or jam — or a combination of these, or all three.


Written by How South Africa

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