The best soft scone recipe based on the CWA Buttermilk Scones recipe

Dairy scones

Butter scones are the lightest and softest scones of all.

And this recipe is based on CWA A recipe for butter scones and my learning at a CWA scone making workshop I attended a few years ago.

Milk scones 1

What you will need to make butter scones

You will need a slice tin or cake tin (or any baking tin with higher sides) along with a 5cm scone cutter.

Heat the oven to 210 degrees Celsius (fan).

Next, you’ll need to gather the ingredients:

  • SR flour (or regular/all purpose flour + baking powder)
  • Salt
  • sugar powder
  • unsalted butter
  • buttermilk.

I’ve tested this recipe with both store-bought cultured butter and regular milk that’s the product of making homemade butter – both work great.

How to make a classic butter scone

If you follow these steps, you should have the fluffiest milk scones:

  • Line the mold with baking paper.
  • Measure all the ingredients carefully (quantities can be found below on the recipe card for butter scones at the end of the post).
  • Whisk the flour, salt and sugar together in a large bowl.
  • Cut the butter into small cube-sized cubes and rub the flour by hand until the mixture resembles fine breadcrumbs.
How to make buttermic scones
Continue to rub in butter until you can no longer see the butter and the mixture resembles fine breadcrumbs.
  • Make a hole in the center of the mixture and pour in all the butter.
  • Mix with a butter knife until the mixture sticks to a ball.
  • Turn on a lightly floured surface.
  • Pat the mixture together with your hands and flatten to a thickness of about 3 cm. Treat the dough as if it were delicate and not kneaded.
  • Use a floured scone cutter to press out circles. Do not rotate the cutter while you are cutting the scones!
  • Carefully place the scones on the baking sheet, almost touching.
  • Brush the top of the scones with a little milk or extra milk.
  • Bake for about 15 minutes or until a light golden color on top.
  • Allow to cool for a minute or two in the pan before turning into a clean towel placed on a cooling rack. Wrap in a towel and, if possible, serve while still warm with jam and whipped cream.
Milk scones 2

Frequently asked questions about butter scones

Q. Why butter in scones?

Butter adds a delicious tang and its acidity helps soften the gluten, giving your scones a softer texture and more body.

That. Can I use any type of milk?

Yes, this recipe has been tested with both regular and cultured milk.

That. I don’t have butter, can I still make these scones?

You really can! Provided you have regular milk and lemon juice or vinegar. Just add a tablespoon of lemon juice or vinegar for every cup of milk to make butter.

Alternatively, try the cream scones recipe which also makes a lovely scone.

That. Can you freeze protein scones?

There is nothing better than scones fresh from the oven. But, yes, you can definitely freeze them.

Let the scones cool before freezing and place in a freezer bag or an airtight container. Scones can be kept for up to 3 months in the freezer.

Dairy scones
  • 2 cups SR flour (or 2 cups plain/all-purpose flour + 3 teaspoons baking powder)
  • pinch Salt
  • 1 tablespoon sugar powder
  • 50 gram unsalted butter
  • 1 Goblet buttermilk (normal or cultured)

  • Heat oven to 210 degrees Celsius (fan).

  • Line a mold or cake pan (any mold with higher sides) with baking paper.

  • Whisk flour, salt and sugar together in a large bowl.

  • Cut butter into small cube-sized cubes and rub in the flour by hand until the mixture resembles fine breadcrumbs.

  • Make a hole in the center and pour in all the butter.

  • Mix with a butter knife until the mixture sticks to a ball.

  • Turn on a lightly floured surface.

  • Pat the mixture together with your hands and flatten to a thickness of about 3 cm.

  • Use a floured scone cutter to press out circles. Do not rotate the cutter while you are cutting the scones!

  • Carefully place the scones on the baking sheet, almost touching.

  • Brush the top of the scones with a little milk or extra milk.

  • Bake for about 15 minutes or until a light golden color on top.

  • Allow to cool for a minute or two in the pan before turning into a clean towel placed on a cooling rack. Wrap in a towel and, if possible, serve while still warm with jam and whipped cream.

Calories: 121KKL | Carbohydrates: 18G | protein: 3G | Fat: 4G | Saturated fat: 3G | Polyunsaturated fat: 0.3G | Unsaturated fat: 1G | trans fat: 0.1G | Cholesterol: 11mg | sodium: 22mg | potassium: 50mg | fiber: 1G | Sugar: 2G | vitamin: 137IU | calcium: 27mg | iron: 1mg

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