Buttermilk Scones

Everyone loves a traditional scone, but you’ll find that baking with Meadow Fresh Buttermilk takes your already-delicious scones to a whole new level. This simple recipe will produce the lightest, fluffiest scones you’ve ever tasted – they’re perfect straight from the oven with just a little bit of melting butter. But let’s face it – it would be a shame not to smother them with strawberry jam and whipped cream as well. 



  1. Preheat the oven to 220°C.

  2. Lightly grease a baking tray. Sift the self-raising flour and baking powder into a bowl.

  3. Add the butter and rub into the flour. Stir in the caster sugar.

  4. Using a fork mix together the egg and the Meadow Fresh Buttermilk and add to the flour mixture.

  5. Again using the fork, mix together, then turn out onto a lightly-floured bench top. The dough should be very soft and a little sticky.

  6. Pat the dough out into a round, 2.5cm-3cm thick.

  7. Cut into triangles and place each triangle on the baking tray, placing them close together.

  8. Brush tops with a little milk, then place in the hot oven and bake for 12-15 minutes until well browned.

  9. Remove from the oven and place in a tea towel sitting on a wire rack.

  10. Or you could use a plain round cutter to cut out dough into small round scones before baking.

  11. Use either a 6cm or 7cm plain round cutter.

  12. These scones are delicious split and topped with whipped cream and homemade strawberry jam.

Products used in this recipe