Buttermilk Scones

The reasons I made these scones is two fold. First of all I needed a way in which to sample the rhubarb and ginger jam I had made (recipe coming soon), and secondly I realised that scones begin with 'S' which is the letter for this months alpha bakes.

These scones are very quick and easy to whip up and the result is a very light delicious scone. I will definitely be making them again.

Buttermilk scones

makes 7 small scones, maybe 4 bigger ones, easily doubled

110g self raising flour
25g cold butter, cubed
20g caster sugar
80ml buttermilk
1/2 tsp vanilla (extract or paste)


Preheat the oven to 220C/200C FAN. Rub the butter into the flour until it resembles breadcrumbs and then stir in the sugar. Mix the buttermilk and vanilla together and add to the bowl. Bring the dough together, starting with a fork and moving onto your hands.

Lightly flour a work surface and pat the dough out to ~3cm thick. Stamp out rounds. Re pat the dough trimmings and stamp out the rest. 

Place the scones on a baking sheet and if you wish glaze with buttermilk, or an egg-wash  Bake in the preheated oven for 10 minutes util golden. Transfer to a wire rack to cool.

Enjoy smothered with jam and cream! 

Cheesy buttermilk scones

I lamented about the weather in my last post, I am STILL lamenting. I am not necessarily asking for a heatwave, just dry would be a start. Anyway enough complaining, all you really need to know is that the weather prompted a craving for comforting warm food, soup and cheese scones fitted the bill perfectly.

I had buttermilk to use up from a beyond disastrous attempt at red velvet cupcakes. And I mean disastrous, I do not mean they were not red enough, I do not mean they were not moist enough, and I do not mean that the frosting was runny, these are what other people on the internet mean when they say they turned out disastrous. Mine did not cook, at all. The top formed a vague thin crust but underneath it just kept bubbling and bubbling but never baking, it 'boiled' (for want of a better word) so much that the mix escaped the liners and covered my cupcake tin. It looked like a scene from Alien. More on the disaster in another post, as yes they will make an appearance on here, but, hopefully, only once I know what went wrong. A before and after post, if you will.

Anyway I have digressed, weather horrible, buttermilk to use up, cheese scones the answer.

Cheesy buttermilk scones


makes between 6-12 depending on cutter size


150g self raising flour
1 1/2/ tsp baking powder
pinch of salt,
pinch of cayenne
75g of cheese
1/2 beaten egg
65ml buttermilk
1 1/2 tsp oil


Preheat the oven to 180C/160C FAN. 


Mix the dry ingredients together in a bowl. Mix the egg buttermilk and oil together and add to the bowl of dry ingredients.


Bring the mix together into a dough, adding a splash more milk if it is too dry. 


On a floured surface pat the dough to ~1/2cm thick. Fold in half and pat lightly. Cut out as many scones as possible. re-pat out the trimmings to use all the dough up. 

Bake in the oven for 15 minutes. 


Best enjoyed warm with butter, or as an accompaniment to soup.

They are fine warmed through the next day. When I make them again I think I will add 1 tbsp of parmesan in with the dry ingredients to really ramp up the cheese favour.