Perfect Scones


Makes 6 scones

There really is no English treat in the world that comes close to them. When the sun is shining and the abundance of summer berries beckon, all you need are freshly-baked scones (clotted cream wouldn’t go amiss either). This really is a foolproof recipe and is so quick to throw together. I would definitely recommend using a food processor as it speeds up the process so much, but if you don’t have one you can combine the flour and butter with your fingertips too.

Personally, I love to pair plain scones with jam. However, you can also think of this recipe as a blank canvas. If you are so inclined a dash of orange zest, vanilla bean paste, sultanas or ground cinnamon could all add more character.


225g self-raising flour

¼ tsp salt

50g cold butter, cubed

2 tbsp caster sugar

145ml buttermilk

Splash of milk or buttermilk to glaze the scones


  1. Preheat oven to 200C.
  2. Add the flour, salt and butter to your food processor. Pulse until the mixture resembles breadcrumbs (you don’t want any large lumps of butter).
  3. In a large mixing bowl, combine half of the flour mixture with half of the buttermilk and bring together. Repeat this step so that all the ingredients are in the bowl. Using a fork quickly mix the ingredients to form a dough. Do not overwork the dough.
  4. Place the dough on a lightly floured surface and knead very gently into a ball. Press the dough to a thickness of  approximately 2cm and use a 6cm cutter to cut out the rounds.
  5. Combine the off cuts into a ball of dough and roll it out again. Cut out your remaining scones.
  6. Place these onto a lined baking tray, leaving 2 inches between each scone.
  7. Brush scones with the buttermilk or milk and bake for 13-15 minutes until golden brown.



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