Buttermilk scones two ways: chocolate or sultana with cinnamon

Buttermilk scones set out with jam and cream ready to serve

I’ve spoken about scones here before when I made raspberry scones. In fact I went all out and gave a bit of a history lesson last time.

But these ones are made with buttermilk. And I made them in two varieties:

chocolate

Chocolate buttermilk scone ripped in half, showing melted chocolate chips

and sultana and cinnamon

Two sultana buttermilk scones on a tea towel

I’m quite fond of baking with buttermilk at the moment.

Americans use it a lot but it’s not widely asked for in Australia or UK recipes I’ve found.

Why buttermilk? Glad you asked. Buttermilk is not made with butter. Traditional buttermilk is the slightly sour, residual liquid which remains after butter is churned. The sour reacts with the bicarbonate in the recipe and makes your baked goods fluffier and softer.

Though nowadays most of the time they make commercial buttermilk by adding a culture (usually lactic acid bacteria) to skim milk, causing it to sour and thicken. It has the same reaction to bicarb as traditional buttermilk, and is also 98% fat free.

So it’s not unhealthy. Which is good to know. And that’s why you should add chocolate.

Three chocolate buttermilk scones, and text saying 'eat me'.

Note: The recipe below makes four large or six small scones (the ‘small’ versions are pictured and what I made). I also doubled the recipe and then separated the mixture in half at step 3. Half became chocolate scones, the other half sultana. Instructions below to do this.

Ingredients
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 ¼ teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
85 grams (6 tablespoons) cold unsalted butter, cubed
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk

Optional for sultana scones
1 teaspoon cinnamon
½ cup sultanas

Optional for chocolate scones
1/2 cup dark chocolate chips
Optional 2 teaspoons orange or lemon zest

Method

  1. Place rack in the upper third of the oven and preheat to 200C (400F).  Line a baking sheet with baking paper and set aside.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.  Add butter cubes and work together until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together.
  3. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.
  4. At this point choose what type of scones you’re going to have. Either fold in the chocolate chips and 2 teaspoons of lemon or orange zest, or add cinnamon and sultanas. Create your own. Go crazy.
  5. Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into four large or six small squares.  No need to be perfect about it. Place on prepared baking sheet and bake for 12-15 minutes.
  6. Turn onto rack to cool, if not eating immediately.

Notes: See above notes on quantity. For serving, although they are wonderful served warm with jam and cream, I also found these scones were great the next day. The buttermilk make them a bit softer, and therefore less crumbly once cooled. When hot, scones can be crumbly, so expect that.

Makes: Makes four large or six small scones

Healthy? If you make six scones, they are 250 calories a scone before you add any optional extras.

Storage: In an airtight container for as long as you think they’re fresh (usually four days or so) or they freeze really well.

Source: Altered from Joy the Baker’s orange and dark chocolate buttermilk scones.

12 Comments on Buttermilk scones two ways: chocolate or sultana with cinnamon

  1. ceciliag
    13 August 2012 at 10:58 pm (2 years ago)

    Oh I have never made chocolate scones and i am pretty good at scone making! Nor have I used buttermilk.. what a treat is in store for me!! c

    Reply
    • Aimee@clevermuffin
      13 August 2012 at 11:40 pm (2 years ago)

      I’d love to try your scones Celia! But yes, chocolate makes them extra special. I’d also love to make blueberry and white choc.

      Reply
  2. Amy
    13 August 2012 at 11:13 pm (2 years ago)

    That reminds me I haven’t made scones in a while and Nate really loves them! Yours look perfect :)

    Reply
    • Aimee@clevermuffin
      13 August 2012 at 11:40 pm (2 years ago)

      Thanks Amy, I’m sure Nate would appreciate them :)

      Reply
  3. Barbara Bamber | justasmidgen
    14 August 2012 at 2:33 am (2 years ago)

    I didn’t realize buttermilk is so low in fat.. it’s so nice and thick I would have thought otherwise. So, yes.. to the chocolate!!

    Reply
  4. Geni - Sweet and Crumby
    14 August 2012 at 5:56 am (2 years ago)

    Love adding chocolate to everything! :) You are awesome and so are these scones Aimee. I couldn’t live without buttermilk…it makes pancakes oh so fluffy!

    Reply
    • Aimee@clevermuffin
      14 August 2012 at 3:48 pm (2 years ago)

      It was some lovely American parts of my family who first introduced me to buttermilk by putting it in pancakes! Definitely makes them better :)

      Reply
  5. myhealthyohana
    14 August 2012 at 11:26 am (2 years ago)

    I love chocolate chip scones, and have some buttermilk in the fridge that needs to be used up! Yours came out so pretty and golden on top :)

    Reply
  6. Kristy
    15 August 2012 at 1:30 pm (2 years ago)

    The sultana and cinnamon scones sound right up my alley! Mmmm!!!! You’ll have to give buttermilk biscuits a try now too. Sooooo good!

    Reply

Comments are lovely