by - July 17, 2017

Buttermilk Scones

Buttermilk Scones

Recipe adapted from Craft Passion.  I made triple of this recipe and yielded 24 scones.

I have other various Scones recipes that you may like to try.  Lavender Buttermilk Scone, Pandan Scone and Lavender Buttermilk Scone.

Recipe - Buttermilk Scones

Yields:  8 biscuits


225g plain flour, plus a little extra for dusting
2 1/2 teaspoons baking powder
Pinch of salt
40g brown sugar
50g dried cranberries or raisins (optional)

75g cold butter (from the freezer)
3 - 4 Tbsp buttermilk, plus a little extra for brushing
1 large egg, whisked

2 inch (5cm) cookie cutter
A pastry blender
A baking tray lined with parchment paper

  1. Cut butter into few pieces and place the butter in freezer.
  2. Prepare ingredients and preheat oven to 220C / 425F
  3. Sift flour, baking powder and salt together in a large bowl.
  4. 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).
  5. Add sugar. (if you have additional dry fruit or nuts, add them in at this stage) and mixed well.
  6. In a measuring cup, beat the eggs with 3 - 4 Tbsp buttermilk together, and add this to the dry mixture.
  7. 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)
  8. Put the dough in the bowl into the fridge for 10 - 15 mins.
  9. Remove the dough from the fridge.
  10. 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.
  11. 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.
  12. Place the scones on the baking sheet, brush them lightly with buttermilk and dust with a little flour.
  13. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
  14. 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.

Homemade Buttermilk Recipe:

120g fresh milk
½ tbsp white vinegar or lemon juice

1. Place milk in a bowl.
2. Add white vinegar or lemon juice.
3. Leave the mixture to stand for 5 to 10 minutes.

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  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 :)