Buttermilk Scones

Buttermilk Scones

Traditionally baked using plain flour, buttermilk, a touch of sugar and bicarbonate of soda. Perfect for afternoon tea, serve warm scones with butter or cream and jam. Alternatively, serve buttermilk scones with cheddar and pickle.

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  • 300g Wessex Mill Plain White Flour
  • 3 tbsp caster sugar
  • 1 tsp bicarbonate of soda
  • 300g buttermilk
  • plus flour, for dusting
  • plus milk, for brushing


  • 1 x large baking tray
  • 1 x 5-6cm/2-2¼ inch cookie cutter
  • 2 x mixing bowls


220˚C, Fan 200˚C, 425˚F, Gas 7

  • Pre-heat the oven.

  • Dust a large baking tray with flour or insert a baking liner.

  • Measure the flour, sugar and bicarbonate of soda into a mixing bowl, stir to combine and sieve into another mixing bowl.

  • Add the buttermilk to the bowl and stir to form a ball of soft slightly sticky dough.

  • Dust the work top liberally with flour and tip the ball of dough onto the middle.

  • Dust the dough with flour and gently flatten it with your hands to 3-4cm/1¼-1½” thick.

  • Press a 5-6cm/2-2¼ inch round cookie cutter or upturned coffee cup into the dough to cut out circles.

  • Gather the off-cuts into a ball of dough, gently flatten and cut out further circles.

  • Lift the dough circles onto the prepared baking tray and brush the top of the scones with some milk.

  • Bake for 12-15 minutes until golden brown.

  • Transfer the scones to a wire rack to cool.

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