Sophie Grigson’s buttermilk scones Recipe

(315 ratings)
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15 min


10 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

These light, buttery scones are even more delicious with clotted cream and strawberry and rhubarb jam. Afternoon tea anyone?


  • 225g (8oz) plain flour
  • 1 level tsp bicarbonate of soda
  • ¼tsp salt
  • 45g (1½oz) unsalted butter
  • 1tbsp golden syrup or golden caster sugar
  • Roughly 185ml buttermilk or soured cream


  • Pre-heat the oven to 200ºC (400ºF/gas mark 6).

  • Sift the flour with the bicarbonate of soda and the salt then rub in the butter. Make a well in the centre and add the syrup or sugar and enough buttermilk to make a soft but not sticky dough.

  • Pat or roll out, on a floured surface, to a thickness of 1.5cm thick. Use a 5cm biscuit cutter to stamp out rounds. Lay on a floured baking sheet, and brush the tops with a little milk.

  • Bake for about 10 mins until well risen and lightly browned. Serve warm, with clotted cream (or butter) and jam.

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Top Tip

When buying a rolling pin, go for the widest, heaviest one you can find - they make rolling pastry out much much easier. The new silicone coated ones are particularly useful when working with a really rich short crust pastry.