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With clotted cream and fresh strawberries, this has to be one of my absolute favourite treats, this recipe has been handed down for 3 generations, and although I have made a few adjustments, it is foolproof.

Perfect served with homemade jam...


Buttermilk Scone Recipe

Makes 12-15


450g self-raising flour

115g Margarine (I use Stork)

150ml buttermilk

115g caster sugar

Pinch of salt

1 egg (beaten)


1. Sift the flour & salt in a large bowl. Cut the margarine into small pieces & rub into the flour until it resembles breadcrumbs.

2. Stir in the sugar & add enough buttermilk to make a soft but not sticky dough.

3. Turn the dough out onto a floured surface, knead lightly the rollout to approximately ½ an inch thick and cut out rounds.

4. Place on a baking tray and brush the tops with the gg, careful not to drip down the sides.

5. Bake at 180 C fan for 12-14 minutes, until well risen and golden brown.​