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Buttermilk scones with sugar tops recipe

5 ratings

Afternoon tea wouldn't be complete without a buttery batch of scones. This simple recipe uses buttermilk in the scone dough for extra flavour, and scatters the tops of the scones with sugar for a golden, crunchy finish. See method

Serves 12
15mins to prepare, 12mins to cook
232 calories / serving

Ingredients

500g self-raising flour
1 tsp baking powder
50g caster sugar
100g butter, diced
284ml pot buttermilk
milk, for brushing
caster or demerara sugar

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
975kj
232kcal 12%
Fat
8g 11%
Saturates
5g 23%
Sugars
6g 7%
Salt
0.6g 10%

of the reference intake
Carbohydrate 35.5g Protein 4.6g Fibre 1.7g

Method

Heat oven to 220C,200C fan, gas 7 and grease a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, sugar and 1/4 tsp salt. Rub the butter into the flour mixture with your finger tips until it is completly encorporated then stir in the buttermilk with the blade of a knife to make a soft dough.
Tip onto a lightly floured work surface and pat out with your hands until about 4-5cm thick. Stamp out rounds using a small, floured cutter then place the scones on the baking tray, spaced apart. Brush with milk, scatter with sugar and bake for 12 minutes until golden.

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