Buttermilk scones
Buttermilk scones light and fluffy and perfect for afternoon tea. No need for cutters, these tear and share scones are so easy even kids can make them.
Buttermilk scones are a delicious light and fluffy scone, perfect served with a bit of jam for afternoon tea. What I especially like about these tear and share scones is that you don’t have to roll them or cut them out. Making them tear and share style makes them so simple and quick you’ll do them again and again.
How can kids help to make buttermilk scones?
These scones are so easy, they’re perfect for kids to help with. They can help measure out all the ingredients and mix them together. There’s also the chance for them to get their hands a little messy, rubbing in the flour and butter – a job my kids always enjoy.
Their tear and share style makes them really simple, so kids can also help you shape them and cut them (no cutters required.)
What can I use if I don’t have buttermilk?
If you don’t have buttermilk and can’t find it in the supermarket, you can make your own. To do this, use 285ml full fat milk and add two tablespoons of lemon juice. Make it and set it aside for at least five minutes before you need to use it. Once it’s thickened and turned slightly lumpy it’s ready to use.
How long do the buttermilk scones keep?
I lthink scones are at their best when they’re still a little warm from the oven. If you want to keep them for a bit longer you can put them in an air tight container for a few days. If you like, you can pop them in the oven for a few minutes to warm them again before you serve them.
Can you freeze the scones?
Yes. Once baked, if you wrap them well in cling-film / glad wrap and pop them in a freezer bag, they’ll keep in the freezer for a few months.
Other scone recipes
If you liked these buttermilk scones, you’ll love our other easy scone recipes for kids:
Raspberry and white chocolate scones
Mary Berry plain scones
Fruit scones
Blackberry scones
Cheese scones
Cherry scones
Sultana scones
Apple scones
You might need the following baking tools/gadgets to make these buttermilk scones:
Digital scales
Mixing bowl
Measuring cups
Measuring spoons
Wire rack
Difficulty: Easy
Time: 30 minutes plus 15 minutes baking
Serves: 8
Ingredients
325g (2 3/4 cup) self raising flour
40g (1/4 cup) golden caster sugar
¼ tsp salt
75g (1/3) butter
284ml pot buttermilk
clotted cream and/or jam to serve
how to make buttermilk scones
Pre-heat the oven to 220C/200C Fan/ 425F /gas 7 and lightly grease or put baking paper or parchment paper on to a large baking tray.
Mix the flour and butter
Get your child to measure the flour into a small bowl and then tip into a large mixing bowl. While they are doing that, add the salt.
Measure the butter out then either chop it into small pieces (a great job for kids to practice their knife skills with) or grate it and add to your mixing bowl.
Get your kids to rub the butter and flour together between their fingers until you have a breadcrumb type texture. Don’t mix it too much and you’ll keep your scones light and fluffy.
Add the sugar
Measure the sugar into a small bowl and add to your mixing bowl and give it a mix.
Add the buttermilk
Make a well in the middle of your bowl and add the buttermilk. Stir it all together with a round bladed knife (we used a small palette knife) until it forms a soft, sticky dough. If you need to, use your hands to bring it together but try not to over mix it or the scones may become tough.
Make the buttermilk scones
Tip the scone mixture on to a lightly dusted work surface and knead a few times just to get rid of the cracks. Pop it onto your baking tray then pat it down and shape it into a circle a few cms thick (about 20cm across). It might seem quite a moist, soft dough but that’s fine. Your little ones could help you do this. My kids enjoy doing it with their hands rather than a rolling pin.
Cut your circle into eight wedges and very gently prise them apart (but try to keep the round shape).
Bake the tear and share scones
Bake the scones for 12-15 minutes. They’re ready when they’ve risen and turned a nice golden brown colour. Remove them from the oven and leave them to cool on the baking tray for a few minutes before putting them on a wire rack to cool completely.
It’s best served fresh on the day of baking with clotted cream and/or jam.
Buttermilk scones
Ingredients
- 325 g (2 ½ cups) self raising flour
- 40 g (3 tablespoons) golden caster sugar
- ¼ tsp salt
- 75 g (¾ stick) butter
- 284 ml pot buttermilk
- clotted cream and/or jam to serve
Instructions
Pre-heat the oven to 220C/200C Fan/gas 7 and lightly grease or put baking paper on to a large baking tray
Mix the flour and butter
- Measure the flour, and salt into a small bowl and then tip into a large mixing bowl.
- Measure the butter, chop into little pieces and add to your mixing bowl.
- Rub the butter and flour together between their fingers until you have a breadcrumb type texture. Don’t mix it too much and you’ll keep your scones light and fluffy.
Add the sugar
- Measure the sugar into a small bowl and add to your mixing bowl and give it a mix.
Add the buttermilk
- Make a well in the middle of your bowl and add the buttermilk. Stir it all together with a round bladed knife until it forms a soft, sticky dough.
Make the scones
- Tip the scone mixture on to a lightly dusted work surface and knead a few times just to get rid of the cracks. Shape it into a round and put on your baking tray.
- Pat the dough gently with your hands until its about 20cm across. Cut it into eight wedges and very gently prise them apart.
- Bake for 12-15 minutes until risen and golden.
- Cool on a wire rack.
- It’s best served fresh on the day of baking with clotted cream and/or jam.
Notes
Pin buttermilk scones for later
Similar recipes
If you liked these buttermilk scones you’ll like our other scone recipes as well as our favourite easy bakes for kids.