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buttermilk scones

Traditional Buttermilk Scones

With the 'official' Queen's Birthday coming up on Monday (8th June), we thought there was no better way than to join in on the celebrations with some freshly baked traditional buttermilk scones topped with cream and delicious jam.


Have you ever wondered why we celebrate the Queen's birthday in June when her actual birthday is in April? She's one lucky Queen who gets to celebrate not one, but two birthdays each year. Her real birthday is on the 21st April and her 'official duty' birthday is usually on the second weekend of June.

So why is this the case?

It's been a long standing tradition to celebrate a Sovereigns' birthday with the Trooping the Colour ceremony in Summer (the British Summer that is) when better weather is more likely. Held on Horse Guards Parade in London, this military ceremony dates back to the 17th century when the colours (flags) of the regiment were carried down the ranks so that they could be seen and recognised by the soldiers.

Interesting Fact: Did you know that the Queen has attended Trooping the Colour every year of her reign, except in 1955 when a national rail strike cancelled the event.

It is believed scones originated in Scotland but it is the English ritual of high tea which truly put scones on their deliciousness pedestal. For such a simple baked treat, they stand for real indulgence and a little luxury.


These buttermilk scones are truly so easy to make. Within 30 mins you'll have a fresh batch begging to be smothered with cream and jam.


 Traditional Buttermilk Scones

  • Self Raising Flour 270g
  • Butter 60g, cold, diced
  • Raw Sugar 2 heaped TB
  • Buttermilk 150ml
  • Water 1-2 TB
  • Sea Salt pinch



Pre heat the oven to 220 degrees celsius. In a large mixing bowl add the flour, butter and salt.

Using your fingers, rub the butter into the flour until you have a flaky breadcrumb consistency. Pour the 1-2 TB of water into the buttermilk to make it a touch runnier. Gradually pour the buttermilk into the flour and using a metal butter knife, fold the flour into the buttermilk until it becomes a sticky dough. Ensure all the dry bits of flour at the base are combined into the dough. You can add a touch more buttermilk if it needs help.

Tip the dough onto a lightly floured bench surface. Using your hands knead the dough over a couple of times then press out flat to approx 3cm thick.

Cut out 5-6cm rounds. Re-use any leftover trimmings until all the dough has been used.

Lightly dust a baking tray and place each round approx 1cm apart. Bake in the oven for 12-15mins or until risen & golden brown.


Makes approx 9


buttermilk scones rhubarb apple jam

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