Buttermilk Vanilla Scones

  • Buttermilk Vanilla Scones
Ranked: 113th

Rated 4.92 out of 5 based on 6 votes


  • 2 1/2 cups s.r. flour
  • 2 Tbls caster sugar
  • 1 tspn baking powder
  • 1 pinch salt
  • 70 g chilled butter - cubed
  • 275 ml buttermilk
  • 1 tspn vanilla bean paste
  • 1 Tbls demerara sugar for sprinkling


• Sieve flour, caster sugar, baking powder and salt into a medium sized mixing bowl.

• Rub in the butter, using fingertips, until mix resembles breadcrumbs.

• Stir vanilla bean paste into the buttermilk in a measuring jug. Make a well in the flour mix and pour in. Using a knife, cut in the milk until mix is combined. Dough should be a little sticky. If too dry add more buttermilk.

• Tip dough out onto a lightly floured surface and shape into a square approximately 3cm thick. Do not knead or overwork the dough or scones will be tough. Use hands to pat the surface flat.

• Use a 5cm (2 inch) cutter (dipped in flour to prevent sticking) to cut out 16 discs and arrange, close together, in a greased and floured square baking tin. Very gently form remaining dough together to cut out more discs.

• Brush tops of scones with buttermilk and sprinkle Demerara sugar over. Bake 200c (180 fan forced) for 15 – 17 min.

• Serve warm with your favourite jam (I used home-made blood orange jam) or even simply spread with a good quality Danish butter.

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  • best vanilla scone recipe ive ever tried and eaten !! 5 stars !!


    by Anna Van Dyken on 24/01/2013, 14:19
    Anna Van Dyken
  • Wonderful! The guys in my house ate it in one sitting!!!!


    by Robin Schwartz on 30/01/2013, 03:50
    Robin Schwartz
  • Delicious! I will be making these again :)


    by Amanda Bywaters on 30/01/2013, 11:47
    Amanda Bywaters
  • oh dear! one of the problems with looking through all the lovely recipes like this is I CAN”T EAT THEM! ahhhhhhh!
    looks excellent though and I can imagine eating them which really doesn’t help lol


    by Helen Minns on 15/02/2013, 17:53
    Helen Minns
  • Yum – i will definitely be trying this recipe!


    by Megan OBrien on 16/02/2013, 08:09
    Megan OBrien