Buttermilk & Vanilla Scones

Buttermilk & Vanilla Scones

Makes 8 – 10 scones These light, tasty scones are ideal for freezing and can be defrosted and reheated. Ideal for a coffee morning.


  • 350 g/12oz soda bread self-raising flour
  • 50 g/2oz butter
  • 25 g/1oz caster sugar
  • ½ tsp vanilla essence
  • 175 g/6fl oz buttermilk


  • Sieve the flour into a bowl. Add the butter. Cut through and rub in for 1 minute. Add the sugar, vanilla essence and milk. Mix to a firm but soft dough.
  • Transfer the dough to a lightly floured surface, knead and gently roll out to a thickness of 2½cm/1 inch and cut out with either a plain or a fluted cutter (approximately 2cm/5 inches in diameter).
  • Place the scones on a floured baking sheet and bake in a preheated oven @ 200˚C/Gas mark 6 for 12-15 minutes or until the scones are golden brown on top.
  • To Decorate
  • 125ml/4fl oz whipped cream
  • Jam
  • Allow the scones to cool on a wire rack, then split in half and fill with whipped cream and jam.


Add in some raisins, blueberries or raspberries for an extra treat.

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