Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Buttermilk Scones (Biscuits)
At a Glance
- Prep
- 15 minutes
- Cook
- 17 minutes
- Total
- 25 min
- Servings
- 16.00 scones/biscuits, serving(s)
Categories
- bakery or quick bread
Cuisine
- Australian or British-inspired
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Contains dairy
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Buttermilk Scones (Biscuits) brings together 3 1/2 cups self-raising flour, 2 tablespoons caster sugar, 60 g butter in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 16 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 3 1/2 cups self-raising flour
- 2 tablespoons caster sugar
- 60 g butter
- 1 1/2 cups buttermilk
- 1/8 teaspoon salt (a pinch)
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Preheat oven to 220 degree C (200 C for fan forced oven).
Grease and flour a 8cm deep, 19cm (base) square cake tin.
Place flour, sugar and salt in a large bowl.
Add butter and using fingertips rub butter in flour mix until mix resembles fine breadcrumbs (or give it a quick buzz in the food processor and then transfer mix to a bowl).
Make a well in the centre and add buttermilk and using a flat bladed knife, stir until dough almost comes together.
Place on a lightly floured surface and knead gently until dough comes together.
Press out to a 3cm thick round.
Dip a 5cm round cutter into flour to prevent dough sticking and cut out scones (biscuits).
Gently press leftover dough pieces together and repeat cutting out more scones - should make a total of 16 scones.
Place scones, touching into prepared tin.
Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
Serve with jam and cream or honey (or golden syrup) and cream .
Keep Cooking
More self-raising flour Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
