Mini Buttermilk Scones Recipe

Scones make me feel so refined. They're like, here, sit down, pour your tea, casually sandwich some cream and jam between these babies and don't forget to raise your pinkie before stuffing it into your mouth. I don't make them often until recently because it took me years to finally get them right. Eventually, it became apparent that the trick to a super scone was handling the dough as little as possible and being careful to not overcook them. I suppose that when I eventually developed a "baker's intuition" (it's a thing, shut up), everything became clear.

My current recipe was a fluke. I started a recipe intending to half it, then forgot to reduce the liquid and wound up trying to repair my mistake. Fortunately, it worked in my favour and I've stuck to it ever since. The great part is that they can be ready in under half an hour with time to spare, so they're a great after school snack or a 'Mum forgot to make something for our class party" item.
Fingers for scale purposes

In addition to being easy, fast, and cost effective, scones are also open to variety. Pumpkin scones, blueberry scones, sultana scones... whatever your persuasion, chances are you can make them into a scone. I have not been so adventurous with this particular recipe, instead I opted to make mini's, which are really satisfying when you knock back five at a time. My three year old reckons they look like little burgers!

Buttermilk Scone Recipe

Yields approx. 25 mini scones or 15 regular size


60g butter, softened
2tbs sugar
3 1/2 cups self-raising flour
1 1/2 cups buttermilk
  1. Preheat oven to 220oC (200oC fan-forced). Flour two baking trays.
  2. Add butter, sugar and half the flour into a bowl and gently rub together with your fingers until mixture resembles breadcrumbs.
  3. Slowly whisk in half of the buttermilk until just combined. Then whisk in the remaining milk. Mixture should be yellow, milky and slightly lumpy.
  4. Gently fold in the remaining flour until the flour is all absorbed and the dough has come together. Do not handle it too much! The less kneading, the better.
  5. Roll out into a 3cm thick rectangle. Using cookie cutters or the rim of a narrow glass, cut out circles and gently place on baking trays with 2cm spacing between each other. Repeat until no dough remains.
  6. Bake in the oven for 10 minutes (mini's) or 15 minutes (regular size). Scones are done when slightly brown on top and firm to the touch.
  7. Remove from the oven, allow to cool for 2mins before removing them to a wire wrack.
  8. While still warm, cut open scones, fill with butter or cream and a lot of jam. Enjoy!
What's your favourite scone? Send me your recipe or shout out below!



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