How to Make Buttermilk Scones with Scone Mix
The Afternoon Tea Bakebook / Fun Foods Direct
How to Make Buttermilk Scones with Scone Mix
Golden tops, soft centres and a generous spoonful of jam and cream. Learn how to prepare classic afternoon tea scones using buttermilk scone mix, with the correct mixing ratio, gentle shaping and practical baking checks.
Freshly baked scones are a familiar favourite at Australian afternoon teas, cafés and catered gatherings. They are especially appealing when served slightly warm, split open and topped with strawberry jam and cream.
Using a prepared scone mix simplifies measuring without removing the need for good baking technique. The dough still needs careful mixing, light handling, even cutting and proper baking.
This buttermilk scone mix recipe follows the preparation directions pictured on the Fun Foods Direct Buttermilk Scone Mix packaging. Unlike pancake or waffle premixes, this product is prepared as a soft dough, gently shaped and baked in the oven.
From the scone-pack directions
Recipe at a glance
Baking time and temperature are taken from the pictured scone-pack instructions. Preparation time, total time and finished yield have not been established through a physical batch test. Always follow the directions on your current packet if they differ.
01 / Gather & measure
Buttermilk scone mix recipe: ingredients
The pictured standard batch recipe uses two ingredients for the scone dough. Jam and cream are optional accompaniments added after baking.
For the scone dough
- 1 kg Fun Foods Direct Buttermilk Scone Mix
- 550 mL Cold water
Also have a little plain flour ready for lightly dusting the work surface and a small amount of suitable grease for the baking tray.
Equipment checklist
Have a kitchen scale, measuring jug, large mixing bowl, spatula or mixing spoon, lightly floured work surface, sharp round scone cutter, baking tray, oven and cooling rack ready before starting.
02 / The baking method
How to make buttermilk scones from premix
This method follows the pictured scone instructions, with additional handling and doneness guidance to help home bakers and commercial kitchens achieve repeatable results.
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Preheat the oven and prepare the tray
Preheat the oven to the temperature specified on your scone packet. The pictured directions state 200–220°C. Lightly grease a baking tray and position it ready for the cut dough. The pictured label does not distinguish between fan-forced and conventional oven settings, so check your current packaging and oven guidance.
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Measure the scone mix and water
Weigh 1 kg of Buttermilk Scone Mix into a large mixing bowl. Measure 550 mL of cold water in a jug. Accurate measurement helps you repeat the same dough consistency with your next batch.
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Mix gently until a soft dough forms
Add the cold water to the dry mix. Use a spatula or mixing spoon to fold the ingredients together until they form a soft dough. Stop mixing once the dry mix is incorporated. The goal is a dough that holds together, not a smooth, pourable pancake batter.
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Turn out and shape to 25 mm
Lightly flour a clean work surface and turn out the dough. Bring it together with a little gentle kneading, avoiding heavy pressure. Pat or lightly roll the dough into an even slab approximately 25 mm thick. Try to keep the thickness consistent from the centre to the edges.
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Cut into even rounds
Use a sharp round scone cutter in your preferred size. Press the cutter straight down through the dough, then lift it vertically without twisting. Cut the rounds close together to minimise scraps. If necessary, gently bring the remaining dough together and cut again, handling it as little as possible.
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Arrange evenly on the baking tray
Transfer the shaped scones to the lightly greased tray. Position them upright, with small, consistent gaps between the rounds. Closer spacing encourages softer sides, while wider spacing exposes more of each side to browning. Keep your arrangement consistent for future batches.
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Bake until risen and golden
Bake at the temperature specified on the pack, using the pictured 10–15 minute baking range as your guide. Check the scones towards the beginning of that range. They should rise and develop a golden surface. Baking time may differ with cutter size and oven performance.
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Check the centre before serving
Take one sample scone and carefully split it open. The centre should be baked through, with no wet or raw dough. If the middle is still underbaked, return the remaining scones to the oven and recheck before serving. Record the result to refine your next batch.
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Cool slightly and serve
Transfer the baked scones to a cooling rack and allow them to cool slightly. Serve warm, either plain or split with jam and cream for a classic Australian afternoon tea.
03 / The baker's technique
Five details that make a difference
1. Measure rather than estimate
Use a scale for the dry mix and a measuring jug for the cold water. Avoid adding extra water by eye. The pictured 1 kg batch has a specific liquid measurement.
2. Stop mixing as soon as the dough comes together
Scone dough benefits from gentle handling. Overworking it can create a tighter, tougher texture. A slightly uneven surface is preferable to repeatedly kneading the dough smooth.
3. Shape with an even thickness
The pictured pack recommends approximately 25 mm. Unevenly flattened dough creates different scone heights and may cause pieces in the same batch to bake at different rates.
4. Cut straight down without twisting
A clean cut gives the sides a better opportunity to rise evenly. Avoid dragging or turning the cutter through the dough. Use the same cutter for a batch when consistent serving size matters.
5. Check both colour and the centre
Golden colour is an important baking cue, but the inside must also be cooked. Check a sample from the batch before accepting every scone as ready to serve.
For cafés and caterers
How to establish a repeatable scone size and yield
Because the number of scones depends on the cutter diameter, dough thickness and amount of dough reworked, the finished yield should be measured during a real test batch rather than assumed.
For the first trial, use the pictured 1 kg mix and 550 mL water recipe. Choose one round cutter and keep the dough thickness at approximately 25 mm. Bake using the pack directions, then assess how many properly cooked, presentable scones are produced.
Record these details in your kitchen recipe sheet:
- Dry mix weight and water quantity
- Cutter diameter and dough thickness
- Number of trays and spacing pattern
- Actual oven setting and baking time
- Total finished scones and acceptable serving yield
- Any underbaked, damaged or unsuitable pieces
Once the size and actual yield are established, the same method can be documented for team training, catering portions and ingredient costing.
04 / The afternoon tea table
How to serve scones with jam and cream
For a traditional afternoon tea presentation, split a slightly warm scone through the centre and finish with your preferred jam and cream. The combination works for a simple home afternoon tea or a more polished café plate.
Jam first, cream on top
Spoon strawberry or raspberry jam onto each half and add a generous dollop of whipped cream. Serve the halves open to display the topping.
Cream first, jam on top
Spread cream over the split scone and finish with jam. This offers a different presentation while keeping the same classic flavours.
A few café-style serving ideas
- Classic afternoon tea: Serve warm scones with small dishes of strawberry jam and freshly whipped cream.
- Tea for two: Arrange freshly baked scones on a small platter with separate bowls of toppings so guests can assemble their own.
- Catered functions: Use a consistent cutter size, portion the scones uniformly and keep cream refrigerated until service.
- Simple breakfast option: Serve a warm plain scone with butter and jam.
05 / Better batch notes
Common scone problems and what to check
| What went wrong? | What to check next time |
|---|---|
| Dense or tough scones | Avoid excessive mixing or kneading. Bring the soft dough together gently and stop once combined. |
| Scones rise unevenly | Check that the dough is an even thickness and the cutter is pressed straight down without twisting. |
| Dry or crumbly texture | Check the water measurement, excess flour used for dusting and whether the scones were baked longer than needed. |
| Golden outside, raw inside | Check the oven setting, cutter size and dough thickness. Continue baking until the centre is cooked before serving. |
| Uneven finished sizes | Choose one cutter size, pat the dough evenly and handle the offcuts gently when cutting additional rounds. |
Storing scones and preparing for service
Freshly baked scones are best enjoyed on the day they are made. If storing plain baked scones, allow them to cool and protect them from drying out in a suitable covered container.
For commercial service, use your venue's food-handling and storage procedures. Check the current scone mix packaging for dry-mix storage and allergen information, and follow the storage directions for jam, cream and any other toppings.
Keep perishable cream refrigerated as required and add it when serving, rather than storing scones already filled with cream at room temperature.
06 / Questions from the kitchen
Buttermilk scone mix FAQs
How much water do I add to buttermilk scone mix?
The pictured Fun Foods Direct scone-pack recipe calls for 550 mL of cold water per 1 kg of dry mix. Check your current packet for any updated directions.
Can I use pancake or waffle mix instructions for scones?
No. Scone mix is prepared as a dough and shaped before baking. Pancake and waffle mixes have their own liquid ratios and cooking methods. Always follow the instructions for the specific scone product.
How thick should I shape the scone dough?
The pictured pack recommends approximately 25 mm. Keep the slab evenly shaped so the rounds have a consistent starting height and bake more uniformly.
Why should I avoid twisting the scone cutter?
Twisting can compress the dough along the edges and contribute to uneven rising. A sharp cutter pressed vertically through the dough produces a cleaner shape.
What temperature and time should I bake the scones?
The pictured packaging states 200–220°C for approximately 10–15 minutes, or until golden. Use the instructions on your current pack, and check that the centres are fully baked before serving.
How many scones will one kilogram of mix make?
The actual yield depends on the cutter diameter, dough thickness and handling of the remaining dough. The pictured pack does not provide a verified finished count. Run a test batch and record the number of acceptable scones produced.
Do I need to add eggs, butter or extra milk?
The standard dough recipe shown on the photographed pack lists scone mix and cold water. Do not add other dough ingredients unless your current packaging or a separately tested recipe calls for them.
Are buttermilk scones better with jam or cream first?
Both serving orders are popular. Choose your preferred presentation, or serve the accompaniments separately and allow guests to assemble their own.
Bake with Fun Foods Direct
Start with Buttermilk Scone Mix
Whether you are baking for a family afternoon tea, planning a café menu or preparing a catered event, a standardised scone premix offers a convenient starting point. Follow the specific pack directions and use your first batch to establish the finished size, texture and yield you want.
Explore Buttermilk Scone MixSee more products in the Fun Foods Direct Bakery Mixes collection.
More about working with bakery premixes
If you are deciding whether premix suits your business, read Bakery Premix vs From-Scratch Batter: Labour, Waste & Consistency. That guide compares production approaches, while this recipe focuses specifically on preparing, shaping and baking buttermilk scones.