Pastry · Easy
Cold-Butter Buttermilk Scones
The secret to a tall scone is cold butter, a light hand and a sharp cutter. Don't twist the cutter and don't overwork the dough — handle it as little as you can get away with.
Time30 min
Makes8 scones
Ingredients
Dough
- 350 g stone-milled white flour
- 2 tsp baking powder
- 60 g cold butter, cubed
- 40 g sugar
- 200 ml cold buttermilk
- 1 egg, for glazing
Method
Scroll through — the rail follows your place.
5 min
Rub in the butter
Rub the cold butter into the flour, baking powder and sugar until it looks like coarse breadcrumbs with a few larger flecks left.
- 2
3 min
Bring together
Pour in the buttermilk and bring it together with a knife — stop the moment it forms a shaggy dough.
- 3
5 min
Pat & cut
Pat to a 3 cm slab, cut straight down with a floured cutter, and place the scones close together on a tray.
- 4
14 min · 220°C
Glaze & bake
Brush the tops with egg, bake until risen and golden, and serve still warm with jam and cream.
