OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones

Buttermilk Scones

July 17, 2017 | Recipe by Bake with Paws
Buttermilk Scones

Buttermilk Scones

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The original recipe is adapted from Craft Passion.  I made slight modifications to the recipe.

How to get puffy and flaky scone:- 
  • Make sure the butter and all wet ingredients must be very cold and try not to use hand mixing the ingredients.  Warm hands may warm up the dough and melt the butter.
  • Chill the dough before baking.  This is to make sure the dough stay cold so that the butter doesn’t melt before the scones are baked. 
  • Do not overworking the dough.  This will yield tough and chewy scones.  Mix until just comes together and the dough still looks lumpy.
  • Please make sure your baking powder is not expired.  Expired baking powder a can cause your scone not to rise.
  • Use buttermilk or yogurt.  The acidity in buttermilk or yogurt breaks down the gluten and make the scones crumb softer.
I have other various Scones recipes that you may like to try.  Lavender Buttermilk Scone, Pandan Scone and Sourdough Discard Scones

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Buttermilk Scones

Yields:  7 - 8 biscuits


300g plain flour, plus a little extra for dusting
3 1/2 teaspoons baking powder
1/4 tsp salt
30g brown sugar
60g dried cranberries or raisins (optional)

100g cold butter 
60g - 90g  buttermilk, plus a little extra for brushing
1 large cold egg, whisked

2.5 inches cookie cutter
A pastry blender
A baking tray lined with parchment paper or non-stick tray

  1. Preparation:
    1. Cut butter into few pieces and place the butter in freezer.
    2. Prepare ingredients and preheat oven to 220C / 425F
  2. Preparing Dough:
    1. Sift flour, baking powder and salt together in a large bowl.
    2. Add butter and use pastry blender to cut the butter in the flour, until it looks like breadcrumbs. (if you do not have a pastry blender, use knife).
    3. Add sugar. (if you have additional dry fruit or nuts, add them in at this stage) and mixed well.
    4. In a measuring cup, beat the eggs with 70g buttermilk together, and add this to the dry mixture.
    5. Mix the dough with a spreading knife or spatula with cutting movement until it begins to come together, finish mixing it with your hands – it should be soft but not sticky ( if the dough seems too dry, add a little more buttermilk, a teaspoon at a time)
    6. Put the dough in the bowl into the fridge for 10 - 15 mins.
  3. Shaping:
    1. Remove the dough from the fridge.
    2. Form the dough into a ball, turn it onto a lightly floured surface and roll / pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of a well-risen scones.
    3. Cut out the scones by placing the cutter on the dough and giving it a sharp ‘TAP’ – do not twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
    4. Place the scones on the baking sheet, brush them lightly with buttermilk and dust with a little flour.
  4. Baking:
    1. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
    2. Remove them to a wire rack to cool.
  1. Traditionally, scones are served with clotted cream and fruit jam.
  2. You can make buttermilk at home if you can’t get from shop.
  3. Buttermilk can also be replaced with plain greek yogurt.
  4. Buttermilk - If you do not have buttermilk, you can make your own homemade buttermilk substitution.  Simply add 1/2 tablespoon of vinegar or lemon juice into 120g milk, stir the mixture and let it stand for about 10 minutes.


  1. Did your Buttermilk scones and so so happy with the results. I followed the tips you gave in your Low-Sugar Cakes and Bakes which was gifted to me.I almost tried all the recipes in your book!Thanks Yean Ley.

    1. Hi there, thank you for your comments. I am happy to hear that you like the buttermilk scones. Glad that you like most of the recipes... Feel free to contact me if you have questions on the book.

      Cheers and happy baking :)

  2. Hi. Saw your recipe for butter milk scone. 3 .5 tsp baking powder and 1/4 tsp of something that was missed out. May I know What was that ingredient?

    1. Hi, thank you for pointing out this error. It is salt. I already edited, Sorry, I have accidentally deleted it.

      Cheers :)


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