Buttermilk scones

Sophie Michell's light wholemeal scones can be savoury or sweet ' fold in some cheese and mustard or use oatmeal and honey
By Sophie Michell
Buttermilk scones
  • Rating:
  • Serves: 10
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 200 g wholemeal flour
  • 250 g plain white flour
  • 1 tsp sugar
  • 1 tsp bicarbonate of soda
  • 350-425 ml buttermilk
  • 1 handful oatmeal
  • 1 tbsp honey
  • 1 handful grated cheddar cheese
  • 1-2 tbsp wholegrain mustard

To serve

  • butter
  • raspberry jam
  • sliced roast beef
  • watercress


1. Preheat the oven to 180C/160C fan/gas 4.

2. Place both flours into a bowl and mix well with a fork. Mix in the sugar, bicarbonate of soda and a pinch of salt. Gradually pour in enough buttermilk to form a soft dough (you may not need all of the buttermilk), mixing as you go.

3. Form the dough into a ball, then halve it. Mix the oatmeal and honey into one portion, and the cheddar and mustard into the other.

4. Roll out each portion of dough into rounds about 2.5cm/1in thick. Cut into scone shapes and place onto a lined baking tray. Bake for 12-15 minutes, or until risen and golden-brown.

5. Thickly slice the scones. Serve the honey and oatmeal scones with butter and raspberry jam, and serve the cheese scones with slices of roast beef and watercress.

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