Buttermilk Scones with Strawberries and Cream

What exactly is buttermilk?

Today I spent a bit of time researching on buttermilk. I had never used it before because it’s only sold in one-litre (4-cup) containers and I often wondered, what I would do with the rest, if a recipe required only 150ml (⅔ cup), and anyway it costs 3-4 dollars. I often argued, if I added 2 dollars, I could buy 4 litres of milk, so you guessed right, I just used milk and added some lemon to curdle it. According to Wikipedia, this is called Acidified milk.

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When I started blog baking I decided to try buttermilk. That week all the recipes that called for milk, yoghurt or sour cream just got doses of buttermilk. I hate wasting food, so my three dollars was used to the last cent. The result? buttermilk, does make a huge difference in baking. The scones I baked here are fluffier, better looking and very tasty. Now I happily buy buttermilk and just make sure I use all of it before it goes bad.

What exactly is buttermilk? according to the World English Dictionary, “it’s the sourish liquid remaining after butter has been separated from milk, and often used for making scones and soda bread.”

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I also discovered that nowadays it’s very difficult to get the traditional buttermilk described above, in North America, although it’s is still common in many Indo-Pakistani households. Most, if not all, of the buttermilk we buy in North America is commercially cultured by adding the bacteria Lactococcus lactis ssp. lactis (old name Streptococcus lactis) to pasteurized skim or lowfat milk to give it the acidic flavour (innovatewithdairy.com). Some dairies add flecks of butter to give it the yellowish colour and now you can even find condensed or dried buttermilk mostly used in the food industry. The cultured buttermilk is more viscous and the good thing is you can actually make your own cultured buttermilk

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Today I want to share the buttermilk scones, recipe, of course, hope you enjoy making them!!!

Buttermilk Scones with Strawberries and Cream

Preparation time: 10 minutes; Baking time: 12-15 minutes; Makes: 8-10


  • 250g (2 cups, 9oz) self-raising flour
  • Pinch salt
  • 60g (¼ cup, 2oz, ½ stick) butter, cubed
  • 2 tablespoons castor sugar
  • 1 egg, beaten, lightly
  • 120ml (½ cup) buttermilk
  • 1 teaspoon vanilla essence
  • Buttermilk or egg, for glazing


  1. Preheat oven to 425℉ (220℃). Brush baking sheet with melted butter or oil or just place parchment (greaseproof) paper if preferred.
  2. Sift the flour, sugar and salt into a large bowl. Add cubed butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles fine breadcrumbs. Make a well in the centre of the flour mixture.
  3. Add egg and almost all the buttermilk to the well. Mix with a flat-bladed knife, to soft dough, adding more milk, only if necessary.
  4. Turn the dough onto a lightly floured surface (use self-raising flour) and knead briefly and lightly, folding it back over itself, and pressing down (about 20 seconds). The dough should just lose its stickiness. (Do not over handle the dough otherwise you’ll have tough scones)
  5. Press or roll out dough to a flat round, 2 cm thick, circle. Cut dough into circles using a floured, 5 cm cutter. Pile the scraps together and press or roll out. Cut more pieces (do not re-knead).
  6. Place the scones on the prepared baking sheet (baking tray). Glaze with buttermilk or if preferred glaze with egg for a shiny crust. Bake 10-15 minutes or until well-risen and golden brown. Transfer to a cooling rack. Serve warm.
  7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 430°F (220°C) for 12 minutes.
  2. The secret to light fluffy scones is ‘very light handling of the dough.’ Over handling will result in tough scones.
  3. For soft scones, wrap in a clean tea towel while still hot. For a crisp top, place on a wire wrack to cool.
  4. I prefer to brush my scones with egg because it gives a brown and glossy finish, but I just brushed these ones with buttermilk..
  5. You can cut the scones into squares or any other shape you desire.
  6. Scones are best eaten while they are still warm and fresh, but can be frozen up to three months.
  7. Last Updated: 11 February 2019


Step By Step Photos 

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Remember to assemble all ingredients before you start.

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Sift flour, sugar and salt into a bowl.

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Add the cubed butter

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Rub in the butter into the flour, using your fingertips until the mixture resembles fine breadcrumbs.

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Make a well in the centre of the flour mixture.

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Add  the egg and almost all of the buttermilk.

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Mix with a flat bladed knife, to a soft dough, add more buttermilk, only if necessary.

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Turn the dough onto a lightly floured surface and knead briefly and lightly for about 20-30 seconds.

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Press out or roll the dough to a flat round, 2cm thick . Cut dough into 5cm circles using a fluted cutter, or if preferred, just cut into the shape you want.

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Place scones on the prepared baking tray (sheet)  and glaze with some buttermilk. Bake 425℉ (220℃) 10-15 minutes or until well risen and golden brown

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Transfer to a cooling rack.

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Serve with whipped cream and strawberries or any other filling or fruit of your choice, or just eat it plain, the old fashioned way.

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I really enjoyed eating these scones, warm.

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Hope you enjoy eating the scones.

These scones have been made by: 

  1. Confessions of a Cookaholic  Click here to see her heart shaped buttermilk scones

Last updated 20 September 2019

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

124 thoughts

    1. Hi Vickie
      Thank you for nominating me for the Versatile Blogger Award. I am so honoured. I wish you a very happy week!

  1. I grabbed a carton of buttermilk by accident (luckily it’s only 500 ml) recently and it’s a headache as it’s so hard to finish using them. I use very little amounts as I cook/bake for only 2. Luckily I managed to finish them in muffins, pancakes and some buttermilk chicken. I think I’ll stick to buttermilk substitutes in the future :p

    1. I love buttermilk. I usually plan a series of recipes before buying my one litre container. I must say the end result is always so good. I sometimes substitute with yoghurt. It works fine for muffins and cakes but for scones, I think buttermilk is the best!

  2. Interesting. I’ve seen it in small cartons at the supermarket but always assumed it was very fatty/creamy. Have you drunk it on it’s own?

    And I’ve just noticed this post at the top of your blog is actually from 2013. Are you reblogging now? Oh well, you deserve a break.

    1. Hey Lignum, I am so happy to see you. I took a break to do other things and the break has turned into a permanent holiday! LoL. My theme has a feature for sticky post, so I can stick old posts to give the blog a “new look” ha ha!
      Have a wonderful week!

    1. Thank you. The scones are simple but really delicious especially with whipped cream and fruits in season. Best wishes and thanks for visiting my blog!

    1. […] onion flavour. I have baked several Buttermilk Scones in the past. The most popular is the basic Buttermilk Scones with Strawberries and Cream. Scones are best eaten warm. I hope you enjoy these savoury […]

    1. Thanks for stopping here and for complimenting the scones. They are pretty easy to make, takes less than 5 minutes to mix. I make them at least three times a week, sometimes sweet and sometimes savoury for soup. Have a lovely day!

    1. Thank for stopping by. if you read through the comments you will never have left overs again because apparently you can freeze it in little batches, thaw the batch the night before and use it the next morning. I am told it freezes well. Have a wonderful weekend and hope to see more of you!

  3. oh my gosh… how amazing! I want to bite into one right now! your pictures look amazing as well! how do you get them to look so clear? I am defo going to try this recipe. I think it is very tricky to make the scone or buttermilk biscuit (as we say in the south U.S.). It needs to be the perfect consistency doesn’t it! Well done! Thanks for sharing! YUM!!!

    1. You can actually bite into one if you like…the picture are from Canon auto camera. It’s very easy to make scones, just make sure you don’t “over-touch” it. It takes about 1 minute to mix scones. Thanks for stopping by. Have a wonderful weekend!!

  4. Thanks for dropping by my blog LIz and liking “WARNING – Granny Alert”. I’m not sure if any other of my fellow commenters mentioned using buttermilk in muffins, but that’s what I use. It makes such a difference. Try stopping at just one 😀 I’m definitely going to try your buttermilk scones…I just love scones with strawberry conserve and fresh cream. It’s currently 2:30am, so I’ll have to wait a few more hours before I try them 😉

    1. Dear Lyn,
      Thanks for dropping by here too. Yes quite a number of them use buttermilk in muffins and scones, including me, and they even drink it and use it for cooking. Enjoy the buttermilk scones if you do try them. I enjoy them all the time because they are so easy to make. takes only five minutes to mix and get ready for the oven. I am having my lunch right now. Happy sleeping and wish you a pleasant day tomorrow. Liz

    1. You should try it out, takes less than 5 minutes to mix after ingredients are assembled. Well worth the time spent on it. Have a good day and a fantastic weekend!

  5. Also, buttermilk is a great drink in itself. This is how we do it in India as a summer cooler. Duet the buttermilk with water or ice. Add salt, roasted and ground cumin powder, crushed mint and coriander leaves to it. Enjoy as a summer cooler. Great for indigestion, to beat the heat and soothes you down :).

    1. Omg thanks for giving me a new twist to the buttermilk. This certainly sounds very interesting. I must try it because i have all ingredients at hand right now. Will let you know whether I liked it. Thanks so much for this. Have a pleasant day!

    1. Please try it and let me know if you liked it. Don’t forget to use buttermilk, it makes a great difference to the texture of the scones. Have a pleasant day and a great week!

    1. Hi thanks for stopping here. The scones are so easy to prepare, takes less than 5 minutes to mix once ingredients are assembled. Hope you’ll enjoy them. Have a fantastic week!

    2. They are so easy to make, once ingredients are assembled. Takes less than 5 minutes. Enjoy the scones if you do make them. Thanks for stopping by and have a fantastic week!!

  6. You could always simply drink any left-over buttermilk. Either pure (acquired taste, I guess), with syrup (woodruff, coconut, mint… ) or with purreed fruit and a bit of honey/brown sugar. It’s quite healthy, too! Aaaaand it is great in popsicles. Just saying. ^^

    1. Thanks for stopping here. I have a litre of buttermilk in my fridge right now, after using 150ml for baking. I think pureed with fruit and bit of honey/brown sugar is most appealing for me. Will try it for my breakfast right now. Thanks for your suggestions. I have really learnt a lot from other bloggers like you. Have a pleasant day!

    1. I saw nice photos about the Sunday walk. very interesting. Thanks for stopping here and thanks for your compliments. Hope to see you again. Have a wonderful week!

  7. That photo of the single scone split in the middle with cream and strawberries spilling out…. I could eat that right now!! I can just imagine the smell and taste of it, all one needs is a cup of tea. I notice you like scones a lot. I totally agree 🙂
    Regarding buttermilk, I’ve found that there is such a difference betw REAL buttermilk and the commercial stuff where they add goodness-knows-what to get this watery mix, that if i can’t find the real deal (this organic brand), I just add lemon juice to milk or use a mixture of milk and yoghurt. The real buttermilk tastes creamy and is so different that I figure, my ersatz buttermilk is not any worse than the fake buttermilk. To think that had i not given the organic brand a try, I might have spent the rest of my life being mistaken about the taste of buttermilk!! You could also use leftover buttermilk for stews and soups – just watch for curdling.

    1. I love scones, last night I made some savoury ones with “Cream of Cucumber Soup” it was delicious, straight from the oven, butter oozing, it’s well worth the 30 minute trouble taken. I stopped using lemon juice-milk mixture, it just doesn’t give me the same results. I used buttermilk for my grilled chicken yesterday and it was good. One blogger recommended that to me. Thank so much for stopping by, hope to see more of you in future. Have a fantastic weekend!

    1. and tastes delicious too. Yesternight I had savoury buttermilk scones and soup for dinner. I love them. easy to make and pleasant to eat!

  8. Beautiful! Thank you for taking the time to research and impart the information that you learned! I try to do that with a lot of my posts as well. I have all this info rattling around in my head, someone may as well benefit! LOL I’m guessing that you are in Canada (due to the ‘Canadian Food Blogs’ link). A lot of grocery stores in the U.S. carry powdered buttermilk sold in the baking aisle in a can about the same size and shape as a small can of shortening. It’s about $7/can, but it is shelf stable and goes a long way… http://www.amazon.com/Saco-Powdered-Buttermilk-12-ounce-Can/dp/B004AXZEW2/ref=sr_1_3?ie=UTF8&qid=1369155407&sr=8-3&keywords=powdered+buttermilk

    Cheers –

    1. Oh yes I’m in Canada. I haven’t yet come across the powdered buttermilk in my local grocery store here but I shall continue searching for it. Thanks for the information, and thanks for the amazon link too, at least I’ll know how what I’m looking for looks like. Thanks for stopping by and enjoy the rest of your week!

  9. Gorgeous yummy scones and I love your photos…what camera and setting do you use? Btw, I often drink a whole glass of buttermilk on its own, my hubby likes it with a spoon of sugar. 🙂

    1. Thanks so much for liking my scones, I use a simple point and shoot Canon Powershot SD1300 IS Digital, and I don’t know much about cameras and settings so I just point and shoot on auto setting. It’s not the most modern Canon coz I got it for my birthday three years ago. I think it’s high time I learnt more about photography so that I can buy a more modern camera with real settings but I’m lazy and this has worked so far. I didn’t know I could drink buttermilk, I just use it for baking. I must take a sip today and see if I like drinking it. It will be without sugar for me and chilled, of course. Thanks so much for stopping by. Have a great week!

  10. These scones look amazing – so fluffy with such an amazing crust! Wish I could sink me teeth into them right now!

    1. Oh yes, I discovered buttermilk after relying on fake buttermilk for a long time (take milk add lemon or vinegar = fake buttermilk). It does make a huge difference to the scones, I happily buy and use buttermilk now. You could sink your teeth you know, if you made some. Thanks so much and welcome back!

  11. I love scones and I love buttermilk! I’m so lazy at times, I just add 2 Tablespoons of vinegar or lemon juice to 1 cup of milk and have it turn curdly and use that as buttermilk 🙂

    1. I used to do exactly what you’re doing right now until I started baking with buttermilk. The end result is not the same, buttermilk gives the best scones, fluffy and very tasteful. Thanks so much for passing by and for liking so many of my posts. I hope to see you more often. Have a pleasant day and a great week!

  12. These look so good, I really feel like baking scones now with fresh strawberries!!! 🙂

    1. These also taste so good, eaten warm. Just go ahead and bake, it will take only 30 minutes and its well worth the trouble taken. Thanks for stopping by. I hope to see you again? Take care!

  13. Hi Liz – thanks for stopping by my blog and providing my first official comment! I should give you some kind of medal 🙂
    I love scones, and often add sultanas and orange zest to them for extra yum! Then they’re perfect just with melting butter (but isn’t anything really?!)

    1. Hi, thanks for stopping by too, and for leaving this note, I’m happy to hear that my comment is the first official one…that means good luck for me, I think. Please make sure you always try to leave comments on other peoples blogs, soon you’ll get a pile of comments. I can remember the first time I got my official comment (I have been blogging for three and half months now) I was over the moon. I know exactly how you feel. I love scones too, and add all sorts of things (I’m always experimenting). They are so delicious, warm. Thanks so much for talking to me, (I love talking) and please have a wonderful weekend. Hope to see you many more times!!!

      1. Hi Liz,
        I totally agree with you that commenting/asking questions on each other’s blogs is very creative! Adding sultana raisins to scones is definitely the ‘English’ way. At Christmas, I usually substitute glacee fruit (candied fruit peels) to give my scones a more special look and feel. And here’s something I have found very helpful when adding sultanas or other fruit to scones – by stirring about a tablespoon of flour with the fruit before adding them to the batter prevents clumping. What you get is a scone with evenly spread bits of fruit.

        Marilyn at Simply Splendid Victorian Afternoon Teas

        1. Hi Marylyn,
          It’s so great to see you again. The other day I visited a blog where someone added chopped apples and strawberries to scones. it looked very creative although I still wonder how it tasted. I love candied peels, I always add them to fruit cakes, with some Rum, or Sherry or Port. Delicious. I made some sultana scones but I haven’t posted them. I didn’t take very good photos, so have to do it all over again. Thanks for the tip on adding a tablespoon of four. I shall be making some scones soon. Have a great weekend. Liz

  14. Those scones look perfect! Buttery, light, and fluffy–yum! Pinning this for future reference. Love desserts like this for spring and summer.

    1. Hi Olivia, thanks for stopping by, for the compliments and for pinning. Hope to see more of you in future. Have a great week.

  15. Hi Liz,
    You’re recipe for scones is spot on!
    Here’s a tip for leftover buttermilk – I freeze leftover buttermilk in 1/2 cup amounts. When I need the buttermilk to whip up a fresh batch of scones, I simply take out one container of frozen buttermilk from the freezer and thaw overnight in the fridge. The next day I give the buttermilk container a vigourous shake and use.

    Also, I brush my scones with an egg yolk diluted with about two or three table spoons of buttermilk – until the mixture is a nice creamy yellow.

    Marilyn at Simply Splendid Victorian Afternoon Teas

    1. Dear Mary,
      Thank you so much for not only stopping by but for giving me a great tip. I love people who teach me something I didn’t know, that’s what blogging is all about. I brush with egg and buttermilk too, but I must try the combination of egg yolk diluted with buttermilk the next time I make scones. Thank you so much Mary, hope to see you from time to time. Have a wonderful week! Liz

        1. Thank you so much I also look forward to postings on afternoon tea. They are quiet interesting!

    1. And they taste amazing too. Hey I haven’t seen you in a while, kinda missed your photo. I’m glad you are back. I am a HUGE FAN OF SCONES, warm scones with melting butter, or cream or marmalade and cream. Delicious! Have a great week!!!!

  16. You can also use buttermilk when you are preparing prok chops to be fried or chicken pieces that you will fry, I know it sounds very fattening, but on occasion it’s nice,makes the meat more tender and I feel it fries better.. Dont know if its magic but it works. :p Thanks I think I will try these out 🙂

    1. Thanks so much for this tip, I love trying out new things so this is a must try for me. I shall give you a feedback when I do. I guess it’s more like using yogurt, because both are cultured with bacteria, but the buttermilk in scones gives a much better end result so I can imagine that it does give a better result with pork chops and chicken. And I am a meat lover, love pork and chicken. Thanks so much for popping by and thanks for this wonderful tip. Enjoy your day!!!!

  17. I spent a semester in London and fell in love with British scones. They’re impossible to get in the states, so this recipe is a life saver! Thanks.

    1. I love scones too, straight out of the oven with butter or fresh cream or marmalade. Thanks for stopping by. Thanks for this note, thanks for the like. I hope to see you again. Have a pleasant day!

    1. Hi Laura,
      I have missed you. I’m glad to hear you were also thinking about buttermilk. I know the biscuits must have tasted very nice. I wish you could have mailed me one. Thanks for stopping by and leaving me a note after so long. I really appreciate your visit and hope to see you again soon. Have a wonderful week!

    1. They taste so good too. I hope you can get an oven soon. Thanks for stopping by, for liking my posts and for leaving me two notes. I hope to see you again.

  18. Woah, they look so yummy!
    I better ask of my friends who are of South Asian descent. Maybe they can help me with the buttermilk because I have never seen any in my hometown!
    I can’t wait to try the recipe and fill those baby with avocado and chocolate ice cream! (Yes, I love sinfully delicious food!)

    1. Hi Hari,
      Thank you so much for stopping by, your visit is much appreciated. If you can’t find buttermilk you can also use cultured milk (fermented milk) or yogurt, it gives almost the same results. Thank you for giving me an idea for the filling, I must try it with avocado and ice cream, probably French Vanilla for me. Enjoy the rest of your weekend, if it’s still there, and hope to see you again.

      1. It’s Monday now in Indonesia 😀
        It happens to be my off day. I plan to shop around the town. I am going to recheck the big supermarket just in case they got buttermilk or fermented milk. (well, at least they always got yogurt!)
        Thanx for the recipe and the tips! I have never made a scone before!

        1. I was afraid the weekend would be over and I was too lazy to google the time…next time I shall know better, because I’m still enjoying my Sunday afternoon, wondering what to cook for dinner. I have been to your blog and left long messages there, because I found the subject matter interesting. Thanks for stopping by again, I look forward to seeing you at least once a week. Cheers!

  19. If ever a photo “sold” a recipe, your final shot of the strawberries & cream stuffed scones certainly did the trick. They look delicious!

    1. I’m glad the photo ‘sold’ this recipe, that makes my day. The goal of my blog is to inspire myself and others to cook and bake, good photos make people want to try a recipe, but good ingredients also make people want to try recipes. They taste delicious too! Thank you so much for stopping by, hope to see you again. Enjoy your Sunday.

    1. Omg I love Earl Grey tea, it has its own special taste. I must buy some today, now that you’ve mentioned it. I love tea. I have just been to Alfredo’s I didn’t spot you but I got to see some Squid drizzled with lemon and parsley. That sounds so delicious. Have a pleasant Sunday and hope to see you again. Cheers!

        1. I was at “From Alfredo’s with Love” Enjoy your evening. I can just imagine that you are eating something really great, as usual. I love your cooking, it’s simple and sensible and nice. Cheers!!

        2. I have just been at “From Alfredo’s avec love” I saw that you ate some stuffed peppers and salad de tomate aux onions (I eat it with grilled pork or beef, delicious). Thanks. Have a great day, Keith! Cheers

  20. Great recipe Liz. You mentioned you did some research about buttermilk and was worried if you would use it all. Here is an idea or tip. I buy cultured or powdered buttermilk. It is in a container on the dry shelf of the market. After you open it then you have to refrigerate it. mine has lasted up to one year. Just follow the side instructions for how much buttermilk you need. You milk the milk using water and the powder. Here where I live it cost about $3.83 and is equal to 3.75 quarts of liquid buttermilk.

    This recipe is very delectable Liz. your photograph is awesome as well. Makes the food creation even more appealing. I pinned one of the images to my Pinterest page http://www.pinterest.com/savorthefood/food-creations/

    Thanks for sharing this post with Us Liz!! 🙂


    1. Thank you for stopping by, your presence here is highly appreciated. As I mentioned to Jolynn, I shall check the shelves to see if I can find the powdered buttermilk. Does it give the same result though?? The powdered form is very cheap too, thanks for the information. Thank you for pinning my image on Pinterest, I appreciate that as well. Have a wonderful weekend and hope to see you again.

      1. Yes it gives the same results. I even use it with scrambled eggs and you get fluffy eggs as well as if you used the liquid buttermilk.

        1. Thanks so much for this information. This is certainly useful coz I don’t have much experience with buttermilk, I’m a rookie. I shall definitely check it out at my local store. Enjoy the rest of your Sunday/

  21. OMG….these LOOK MARVELOUS. Better than the tart I tried? Not sure….I think I HAVE to try these nod nods.

    (By the way … thanks …. for all the kind words you are always sending my way *smiles* )

    1. You really have to try these, unfortunately you have to make them yourself…and thank you too for always stopping by. Every time I see your Gravatar, I smile and that’ a good sign. Enjoy your Sunday.

  22. Liz here in my area it is possable to get a small container of the Powdered buttermilk at local stores.. Have you ever used it ? I think I may use your scones and use it and see if I am happy with the results??? I think it may be a “good” but not perfect subsitue for someone who is like us and thrifty and dose not want to wast any money?

    1. Hi Jolynn,
      Thanks for stopping by. I’ve never seen let alone used powdered buttermilk. How is it used? should it be reconstituted first? Try it and let me know. I must check the shelves next time I go to the grocery store, perhaps they have it there too? (I never even knew it was available in powdered form until I read Wiki). I’ve tried adding lemon to milk, it doesn’t give the same result. Thank you so much for making me laugh, a thrifty and debt free life is the best, in my opinion. Enjoy your weekend!!

  23. Oh, I’m sitting here drooling over these scones! They look heavenly. Thanks for visiting my blog.

    1. Thanks for visiting too. I have just seen that you’ve used up all your space and will be moving. Please let me know your new contact. Thanks for drooling over my scones, that’s a good sign for the ‘cook’. Have a wonderful weekend!!!

  24. I’ve always avoided buttermilk recipes for the same reasons you mention. Now I’ll have to try it. I do love scones. Maybe if I add whole grain and fruits I can include them in my diet 🙂

    1. Hi Françoise,
      thanks for stopping by. Please give it a try. I adore scones, with buttermilk, they are delicious and you can add or substitute anything you want to the basic recipe. That’s the beauty of cooking from scratch. Hope to see you again. Enjoy your weekend!

    1. I only started using buttermilk when I started blogging, now I always have some in the fridge. I have just been roaming your site and came across some crunchy caramel bars that looked so delicious. Have a great weekend!

  25. I just made some pancakes last week and was hoping to use buttermilk to remind me of home, I live in the UK now. I will have to give these a try

  26. I discovered buttermilk as a baking ingredient when I stared to use American recipes. It traditionally isn’t a British ingredient though that’s changing. I can make it in my Thermomix so I don’t even have to search for it in the supermarket 🙂 thanks for sharing.

    1. I’m glad you discovered it. Blogging made me try buttermilk, I knew it was there but I just used to pass it in the store. Now it’s my third companion besides eggs and sugar. I love your photos. Have a great weekend!

    1. Please don’t sound so sad, at least you ate outside the other day. How’s Ninja? I bookmarked that chocolate cake. Enjoy your weekend despite London being overcast. I’m sure better weather will come by, it always does.

  27. Buttermilk anything! Love it! Homemade buttermilk is delicious enough to just eat with a spoon when you are hungry, but it isn’t mealtime quite yet!

    1. Hi Dorrie Anne,
      I had never used buttermilk until I started blogging. Now I know what i missed for most of my life. Thanks for stopping by. I wonder what the road runners are doing right now. Thanks for sharing that beautiful photo and for stopping by. Have a great weekend.

  28. Mmmm, mmm, mmm!!! What beautiful photos and doesn’t the finished product look lucious!!!! I will be trying these, makes my mouth water just looking at the photos!!!

    1. Hi how was your day today? I learnt a lot of legal jargon yesterday. Thanks for always stopping by, I really appreciate. Hope to see you again, soon? Take care and enjoy your weekend.

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