I absolutely love freshly baked scones. What I love most is that if I feel like scones I can make them in a flash. These Soft Scones with Buttermilk is really one those easy treats to make.
Fresh out of the oven with some butter and jam, just the way I love them. If I want to be indulgent then I will add some cream. It’s called Biscuits in the US. Here in SA biscuits are referred to as Scones.
Soft Scones with Buttermilk
The buttermilk creates that lovely soft and tender texture. Always remember that scone dough should never be overworked.
If you do overwork your dough you definitely won’t end up with soft scones.
It seems like a lot of effort grating butter and trying not to overwork your dough. I thought seeing my mum-in-law uses her food processor in a lot of her baking, I should try it with my Soft Scones with Buttermilk.
Well I am so glad I used the food processor as it worked like a charm. No more overworking the dough. Adding too much liquid because it just won’t come together without working the dough.
After a few pulses you have perfect scone dough. It can be pressed down with the palm of your hands or rolled out a little, cut into shapes and baked.
My recipe has been adjusted a little. I did find that I need a lot less buttermilk than I previously used in my recipe. These scones are egg-free too so you can have it any day of the week.
If you’re Hindu you will understand. Perfect for those that have egg allergies too.
This scone dough is so versatile you can add fruit, cheese or even some chocolate to it. I know I am a little weird but if I use baking powder in my scones or biscuits I can taste it, almost that metal like taste.
Therefore I never use it in my scones or biscuits. I prefer to use self-raising flour. You can also add an egg to the scones if you wish. The egg adds a little more richness to your scones.
I used a half cup of buttermilk for this recipe and it worked perfectly fine. Depending on the weather you may require a little more.
So if you’re looking for a quick and easy treat these Soft Scones with Buttermilk are perfect!
If you don’t have a food processor you can make the scones with your hands. For that option it is easier if you grate the butter, freeze it and then add it to the flour/sugar mixture.
Give it a quick mix and then add the buttermilk. Do not be tempted to overwork your dough. The dough shouldn’t be kneaded either.
Kneading the dough and handling the dough too much is what makes your scone a little chewy.
More of my Sweet Treat Recipes:
Soft Scones with Buttermilk
- 100 grams butter grated and frozen
- 2 cups/500ml self-raising flour
- 2 tbsp granulated sugar
- 1/2 cup buttermilk
- Preheat oven to 180 degrees Celsius
- Add the self-raising flour, sugar and butter to a food processor. Pulse until it resembles fine breadcrumbs
- Pour the buttermilk into the flour mixture and pulse until the dough clumps together. It takes about 4-5 pulses. Do not over process the dough
- Remove the dough and flatten on a clean surface. I prefer using my hands but you can gently roll it using a rolling pin, if you prefer.
- Cut them into circles with a cutter dipped in flour. Press the cutter straight down into the dough, do not twist the cutter. Or you will lose the layers
- Brush the tops with buttermilk and bake at 180 degrees Celsius for 12-15 minutes or until edges are slightly brown
- If you are using an egg you can brush the tops with egg wash instead of buttermilk
- Brush scones with some melted butter (optional) once baked
- You can sprinkle some sugar on top of the scones before baking for a little crunchiness
- You can add an egg to the dough, if you prefer, for extra richness
- The scones can be cut into triangles or round circles
- Do not overmix or knead your dough