tear and share buttermilk scones 12
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Buttermilk scones

These tear and share scones are easier than regular ones - no rolling and cutting - simply shape them, slice them and cook them which makes them great for little chefs
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Afternoon tea
Cuisine: British
Keyword: baking
Servings: 8
Author: cookingwithmykids


  • 325 g self raising flour
  • 40 g golden caster sugar
  • ¼ tsp salt
  • 75 g butter
  • 284 ml pot buttermilk
  • clotted cream and/or jam to serve


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.


    Try not to mix it too much or the scones may become tough.
    It’s best served fresh on the day of baking with clotted cream and/or jam.