Buttermilk Scone Muffins

Sunday 14 August 2016

Kinda like a muffin.  But not like a muffin . . .

Kinda like a scone, but not a scone . . .

A delicious quick bread that is shaped like a muffin and as easy to throw together as a muffin is . . . but has the lovely short texture of a scone.

Light, fluffy and buttery, and oh so scrummily crunchy on the outsides.

These are fabulous served straight from the oven with plenty of cold butter and fruit preserves.

Great for breakfast, lunch and even a wonderful teatime treat!

Easy peasy and yummy scrummy!!

*Buttermilk Scone Muffins*
Makes 12
Printable Recipe 

Slightly sweet and as easy to make as stirring together some ingredients and dropping them into muffin cups. They take a bit longer to bake, but you are rewarded at the end with delicious muffin shaped scones that are meltingly tender inside and crisply scrummy on the outsides! Delicious served warm with some cold butter and fruit preserves!

360g of plain flour (2 1/2 cups)
2 TBS caster sugar
2 tsp baking powder
1 tsp salt
1/4 tsp of baking soda
10 TBS chilled butter, cut into bits
250ml of buttermilk (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 12 cup medium muffin tin well. Set aside.

Whisk together the flour, sugar, baking powder, salt and soda. Drop in the butter and rub it into the flour mixture until the mixture is mealy. Add the buttermilk and stir it in with a fork, stirring it in until the dough is slightly firm. You may need more buttermilk. You want it stiff, but of dropable consistency.

Drop by dessertspoonfuls into the prepared muffin cups, dividing it equally amongst them.

Bake in the middle of the oven for 40 to 45 minutes, until golden brown and crusty. (Check frequently near the end to make sure they aren't over browing!)

Serve warm and enjoy!

Mmmm . . . mmmm . . . Bon Appetit!


  1. Mmmm . . . mmmm . . . indeed. They sound really nice. I can't get buttermilk here, but I'm sure I can substitute plain yoghurt with a bit of milk whipped in. That seems to work reasonably well in baked goods that require buttermilk. I'm a bit surprised by the long baking time, but I'll trust you on that (and watch them like a hawk)

    1. It does seem long Marie, but it is correct. Start checking them at 30 to 35 minutes just in case your oven runs hot. The yogurt and milk will work great! I hope you like them! xo

  2. These look wonderful! Do you suppose adding a bit of lemon juice
    to milk would work as a substitute for butter milk? Can't wait to try these.

    1. I can't see why not Susan. I often use lemon juice and milk as a substitute for buttermilk! Xo

  3. Hi, Marie. I certainly do miss loads when I don't check in at Google+. Your posts are the best for me. I have buttermilk in the fridge that I need to use. I am going to try this recipe soon. I just wish I could cut back on the butter a bit, but I guess that is what make the scone/muffins so flaky. Maybe I'll try it with just 8 Tbsp. or one stick.I'll let your know.

    1. Do let me know how you get on! The butter is integral to the flakiness however. Thank you so much for your kind words! xo

  4. I made these exactly as directed. They are wonderful and so easy to make. No rolling or patting out. No cleaning up flour all over the counter.Thank you so much for sharing this.

    1. Thanks so much anonymous! So happy these were enjoyed and that you took the time to let me know! xo


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