Traditional Buttermilk Scones

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 scones
Calories 111kcal


  • 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


  • Pre-heat the oven to 375°F.
  • Cover the cookie sheet with a layer of parchment paper.
  • Mix the flour, sugar, baking powder and baking soda in a bowl.
  • 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.
  • Add the salt, nutmeg and dried fruit.
  • Stir well to coat the fruit with the flour mixture.
  • Over all of this, add the buttermilk.
  • Gently mix until you can pat out or roll out the mixture (do not beat).
  • Roll out to about a 3/4" thickness.
  • For round scones, use a round cookie cutter, or a small glass dipped in flour to cut them.
  • For a bit of sparkle, dip the tops of the scones in sugar.
  • 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.
  • Serve the scones (warm or cool) with clotted cream (or Devonshire cream) and jam.


Covering the cookie sheet in parchment paper will prevent the bottom of the scones from burning, and make them easier to remove.


Serving: 1g | Calories: 111kcal | Carbohydrates: 18.7g | Protein: 2.6g | Fat: 3.6g | Cholesterol: 1.3mg | Sodium: 253.3mg | Sugar: 7g