Recipe
The perfect fluffy buttermilk scones recipe
These golden, fluffy scones are irresistibly light and tender - rich with buttermilk and perfect for a quiet cuppa.
By Ruby Goss
My mum, Cooee, was a wonderful scone maker. If anyone arrived unexpectedly for afternoon tea, she would duck into the kitchen, and it seemed within minutes a basket of warm scones wrapped in a starched tea towel was being popped on the table, along with a bowl of home-made strawberry jam, softly whipped cream and a dish of butter triangles.
I used to love helping her make them. She’d stand me on a stool beside her and show me how to rub the cold butter (yes, it always had to be cold) into the flour. Then she would add a big handful of chopped dates or sultanas, and nally the milk. I remember watching in fascination as she added a splash of vinegar to the milk to curdle it. ‘Why?’ I would ask. ‘Because it helps make them light and tender,’ she would reply.
It was only when I started my career as a cook many years later that I learned buttermilk would do the same thing … only better. Its gentle tang adds a more subtle flavour to the scones, and its mild acidity reacts with the baking powder to make them really light. I would delight in watching them puff up in the oven, their tops turning golden as they did.
Mum always left her scones to sit, wrapped in a tea towel, for a few minutes before we ate them. Much as I protested about this waiting time, she insisted on it so the steam from the scones would be trapped inside and help keep them moist.
There was no jam and cream when it was just family. They were split open and a big dollop of butter was tucked into each one. How I loved them: the warm buttery crumb dotted with succulent dried fruit. To this day, I can’t think of anything more delicious for afternoon tea.
This recipe is a version of Mum’s scones.
Ingredients to make fluffy buttermilk scones recipe
SERVES 18-20
3 cups (450 g) self-raising flour
1 cup (150 g) whole-wheat self-raising flour
¼ cup (55 g) caster (superfine) sugar
1 teaspoon salt
180 g (6¼ oz) chilled, unsalted cultured butter, finely diced
200 g (7 oz) sultanas (golden raisins) or roughly chopped, pitted dates (optional)
2 cups (500 ml) buttermilk or milk kefir
plain (all-purpose) flour, for dusting
To serve butter, or jam and softly whipped cream
SPECIAL EQUIPMENT
Heavy baking tray (optional), food processor (optional), scone cutter (about 5.5 cm in diameter)
How to make fluffy buttermilk scones recipe
Preheat the oven to 220°C (425°F). If using a heavy baking tray, place it in the oven now to preheat. In a large bowl, mix together the self-raising flour, whole-wheat self-raising flour, sugar, and salt. Add the cold, diced cultured butter.
Rub it using your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, pulse everything together in a food processor, then transfer to a bowl. If using, stir in the sultanas or chopped dates.
Make a well in the center and pour in the buttermilk or kefir. Using a butter knife or spatula, gently mix until just combined – the dough should be soft and a bit sticky.
Lightly flour your work surface and turn out the dough. Gently pat it into a disc or rectangle about 3 cm (1¼ inch) thick. Avoid kneading too much – minimal handling keeps the scones light.
Dip the scone cutter into flour, then cut out rounds by pressing straight down (no twisting).
Re-roll scraps gently as needed. If using a preheated tray, carefully place the scones on it. For softer sides, arrange them close together; for crisp edges, leave some space between each one. Lightly dust the tops with flour.
Bake for 15–18 minutes, or until the tops are golden and the scones are well risen. Transfer to a wire rack and cover with a clean tea towel to keep them soft while they cool slightly. Serve warm with butter, jam, or softly whipped cream.
Citro food tip
Use a mixture of whole-wheat and self-raising to give the scones a gentle ‘wheaty’ flavour.
This is an edited extract from The Bakers Book edited by Ruby Goss, photography by Rochelle Eagle, illustrations by Beci Orpin. Murdoch Books RRP $45.00.
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