Traditional Buttermilk Scones

Traditional Buttermilk Scones
Traditional Buttermilk Scones

Scones are a big part of a traditional afternoon tea, but they also work well as part of a brunch menu, or as something different instead of biscuits.

Want more information on how to host a traditional afternoon tea?  Click here to see our post.

This simple recipe for traditional buttermilk scones comes from my sister-in-law Mary.  It is really easy to cook and makes the best scones I have ever had.

What You Need

Scones ingredients | Traditional Buttermilk Scones
Scones ingredients


2 cups flour
1/4 cup sugar
1 Tablespoons baking powder
1/2 teaspoon baking soda
1/2 cup margarine
pinch salt
pinch nutmeg
1/2 cup dried fruit, raisins, or currants
3/4 cup of buttermilk
sugar for dipping (optional)

Pots and Utensils

Parchment paper
Cookie sheet
Mixing bowl
Rolling pin
Drinking glass or round cookie cutter

How to Put The Buttermilk Scones Together

1. Pre-heat the oven to 375°F.

2. Cover the cookie sheet with a layer of parchment paper.  This prevents them from sticking.

3. Mix the flour, sugar baking powder and baking soda in a bowl.

4. To this mixture, cut in the margarine.  Do this either by using a pastry blender or with two knives in a cross-wise cutting motion.

5. Add the salt, nutmeg and dried fruit.

6. Stir well to coat the fruit with the flour mixture.

7. Over all of this, add the buttermilk.

8. Gently mix until you can pat out or roll out the mixture (do not beat).

Roll out the dough to about 3/4" thick | Traditional Buttermilk Scones
Roll out the dough to about 3/4″ thick

9. Roll out to about a 3/4″ thickness.

10. For round scones, use a small glass dipped in flour to cut them, or you can use a round cookie cutter.

11. For a bit of sparkle, dip the tops of the scones in sugar.

Put scones on parchment paper on a cookie sheet | Traditional Buttermilk Scones
Put scones on parchment paper on a cookie sheet

12. Bake on the parchment paper covered cookie sheet for 12-15 minutes depending on size.  They should be light brown on top and bottom when done.

13. Serve the scones (warm or cool) with clotted cream (or Devonshire cream) and jam.

The finished scones | Traditional Buttermilk Scones
The finished scones

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