CWA Sydney City Buttermilk Scones

Easy to bake and just perfect...we love this kind the most!


2½ cups self-raising flour

1 tblspn icing sugar or 2 tspn sugar

50gm butter

Good pinch salt

1¼ cup buttermilk


  • sift flour, sugar and salt into large bowl (or into food processor)

  • add butter and rub in by hand (or quickly pulse to a texture like coarse sand; empty from food processor into a bowl and do by hand from here)

  • make a well in the centre of the mix and pour in buttermilk all at once 

  • stir with a flat-bladed knife until it forms a soft dough – no more

  • turn out onto floured surface, no need to knead, just pat together 

  • flatten dough evenly until about 2-3cm high and use a floured cutter to press out rounds (don’t twist the cutter!)

  • place side by side – virtually touching – onto paper-lined high-sided baking pan to fit rounds. If you don’t have one, just place onto a baking tray

  • brush tops only (not sides) with a little extra buttermilk

  • bake at 220oC (fan OK) for about 15mins or until golden and risen – should sound
    hollow-ish when tapped underneath

  • place onto rack to cool a little – cover with a tea-towel for soft scones, or uncovered for a harder crust

Split by hand (it’s the traditional way!) and enjoy with CWA Sydney City jam and cream – and a cuppa x