• Elizabeth Houde

Buttermilk Scones Recipe:

Hello beautiful people, it has been a difficult week for many business owners, families and our communities. This baker had to make the heartbreaking decision to temporarily close our commercial kitchen while also becoming a kindergarten teacher.

I strongly believe that in crisis lies a number of opportunities. I know we have all experience some sort of crisis before, let this one be the one that strengthens our families, the one that amplifies our children’s coping skills and promotes resilience.

I wish I could physically bake for all of you something delicious to lift your spirits, but although I can't physically be with you I am going to be sharing a number of my very own and delicious recipes that you too can make at home. Think of this as my way of keeping in touch with all of you and at the same time it will help me cope with a little stress, which I know we are all feeling right now.

Today’s kitchen tale and recipe goes way back. My grandmother in Colombia had this beautiful china and crystal, which was only used for special occasions. Maruja (endearing term for my grandmother) and her sisters had an appreciation for tea parties, coffee and all the little details that go with planning events and let’s not forget the Bavarian china. I honestly did not quiet understand at the time the importance of it all. But, I did however enjoyed watching people getting all dressed up, my relatives, the local gossip which I guarantee was much better than watching Amazon Prime and Netflix that was some really good drama.

There are so many things around that time that play tricks in my head to the point where I lately find myself writing them down so that I don’t ever forget the special moments and it’s wonderful people. But my dear friends, food is not one of those things that I could ever forget to be more exact, the desserts.

I still remember drinking coffee at 5 years old with them, yeah, I was 5 years old and having a delicious cafesito con leche “ little coffee with milk” and a slice of what she called sweet bread, but it was really a scone with clotted cream also known as nata in Spanish.

I wonder what Maruja will say if she found herself in a middle of a pandemic. Well, she will say let’s set the table, and make delicious things, let’s invite everyone over and for god’s sakes Elizabeth do not double dip in the jam and be careful with the china! I miss you grandma more than words or my desserts could ever explain.

Sadly we can’t invite everyone over. At the moment my neighbors are the ones trying my scones, but I will like to invite all of you to set your table, take out your beautiful china or plates and bake your loved ones a memory for years to come.

Where some of my scones recipes are a bit involved, I am sharing one that I think can easily be recreated at home and it’s so yummy. And for god’s sake guys, please do not double dip in the jam and let's use the beautiful china more often I can't think of a better time than right now.

My delicious jam was purchased from a local farmer. Farmer Dave in Dracut, Mass. Thank you Jane "the farmer's wife"



Note: in case you don't have a scale at home I am providing you with cup measurements, tablespoons etc, but I have also provided the gram measurements just in case you prefer that method which is the way I bake.

Buttermilk Scones:

4 1/2 cups all of purpose flour or 585 grams

1/2 granulated sugar or 110 grams

1 1/2 tablespoon of baking powder or 17 grams

1 1/2 teaspoon salt or 5 grams

1 1/2 cups or cold butter, cut into pieces or 339 grams

1 1/2 cups of whole buttermilk or 200 grams

Process :

· Preheat your over to 350 degrees

· Line several baking sheets with parchment paper

· Preheat your over to 350 degrees

· In a bowl combine all your dry ingredients and whisk them well.

· Using a pastry blender cut the butter into the flour mixture until chunks of butter form small balls about the size of blueberries. Using your hands, break apart the small balls by sliding your hands back and forth until your mixture resembles fine bread crumbs. Make a hole in the middle of the mixture. Add the buttermilk to the hole, and fold into the mixture by hand without stirring. The most important thing here is to not overmix.

· Divide the dough into 3 portions. You can add to all 3 portions different things such as blueberries, cranberries, cherries, walnuts etc.

· Turn the dough onto a floured surface. Gently shape each portion into a 1 inch thick round. Cut each into 6 wedges. Place your delicious scones about 3 inches apart.

· Bake until your little babies scones are golden brown, 20 to 30 minutes. Let it cool and enjoy with jam or clotted cream!

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