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Buttermilk Scones

Scones have been part of my bailiwick for a very long time, and especially so after visiting England in the early 1980’s and taking advantage of every opportunity for a Strawberry Cream Tea. I even treated myself to Afternoon Tea at Harrods … now that is one amazing experience that I need to have again. I often host bridal showers and birthday celebrations and a lot of the time choose to treat my guests to a full on Afternoon Tea experience. Of course scones served with my version of clotted cream and strawberry preserves are always part of the menu.

Buttermilk Scones
Yields 12
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Prep Time
10 min
Prep Time
10 min
  1. 1 1/2 C buttermilk
  2. 1 large egg
  3. 1/2 tsp almond extract
  4. 3 C all-purpose flour
  5. 4 tsp baking powder
  6. 1/2 tsp baking soda
  7. 1/4 tsp salt
  8. 1/2 C sugar
  9. 1/2 C cold butter, cubed
  10. 3/8 C white chocolate chips
  11. 3/8 C finely chopped almonds or slivered almonds
  12. 3/8 C dried fruits such as currants, raisins, craisins, etc.
  1. Preheat oven to 400° F
  2. Whisk together buttermilk, egg and almond extract. Set aside.
  3. Whisk together flour, baking powder, baking soda, salt and sugar.
  4. With a pastry blender, cut in cold butter until mixture resembles fine crumbs.
  5. Add white chocolate, almonds and dried fruit.
  6. Add egg mixture and stir with a fork until you have a rough dough.
  7. Turn out onto a floured surface and knead 5 or 6 times.
  8. Divide dough in half. Pat each into a 6” circle.
  9. Cut each half into 6 wedges scoring with a bench scraper or knife.
  10. Place on baking sheet lined with a silpat or bake in the divided wedge scone pans that are available on the market. You could also put the halves on a baking stone, but it takes a little more time. Monitor the browness closely in this case. I use the baking stone method as it is faster than putting the dough into the pans.
  11. Bake for 18 to 20 minutes.
  1. I am VERY generous with the fruit . .the 3/8 cup is just a guide for me ... I like scones that are quite fruity.
  2. I also dust the wedges with sugar before baking . . . . adds a bit of glisten and sparkle.
Adapted from from Victorian Epicure
Adapted from from Victorian Epicure
Just dot Food http://www.justdotfood.com/


  1. Leave a Reply

    Carol Hart
    July 22, 2015

    I spy a knife! Such a great shot. Those scones sound delicious. Will have to give them a try. I would love to know how you put the recipe on your blog for people to hit a print button. That’s cool. Would love to do that.

    • Leave a Reply

      Carolyn McIntosh
      July 22, 2015

      Thanks for popping by Carol . . the scones are fabulous . .. the print feature is part of my Word Press . . Let me look into that for you.

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