Buttermilk butterfly scones

July 18, 2016 (Last Updated: January 11, 2019)

Buttermilk butterfly scones

Serves: 12 – 15
Cooking Time: 40 mins


  • 450g self-raising flour, sifted + extra for dusting
  • a pinch of salt
  • 30ml (2 tbsp) castor sugar
  • 80g butter, cold, cut into blocks
  • 1 large egg
  • 190ml (¾ cup) buttermilk + 30ml (2 tbsp) extra, for brushing
  • double-thick fresh cream, to serve
  • jam, to serve



Preheat the oven to 180°C and grease a baking tray.


Whizz the flour, salt, sugar and butter together in a food processor until the mixture resembles breadcrumbs.


Tip into a bowl and make a well in the centre.


Whisk the egg and 190ml (¾ cup) of buttermilk and pour into dry ingredients. Mix with 2 knives to form a dough.


Turn the dough out onto a floured work surface and roll or pat out. If the mixture is very wet dust it with a little flour, but do not knead.


Cut out scones with a pastry cutter or a glass. Place on the baking tray and brush with extra buttermilk.


Bake in the oven until risen and golden brown, about 20 – 30 minutes.


Serve with double-thick cream, jam and the tops cut into ‘wings’.

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