Refine Search by:

Orange Buttermilk Scones

Makes 12


  • 400g Australian reduced fat yogurt
  • 30g Australian salt reduced butter
  • 2 cups self-raising flour
  • 1 tablespoon sugar
  • 1 cup Australian buttermilk
  • 1/3 cup raisins, chopped and soaked in ¼ cup warm water
  • 1 tablespoon Australian buttermilk, extra
  • ¼ teaspoon finely grated orange rind
  • orange segments, for serving
Download Recipe (PDF)


  1. 1. Place yogurt into a paper towel lined sieve over a large bowl. Cover and refrigerate for 30 minutes.
  2. 2. Rub butter into combined flour and sugar or pulse in a food processor until the mixture resembles fine crumbs. Remove to a large bowl, make a well in the centre and add the buttermilk and drained raisins. Stir the mixture with the blade of a butter knife until just combined.
  3. 3. Turn the dough onto a floured surface and knead lightly. Pat out to 3 cm thickness and using a floured cutter, cut out the scones and place onto a lined oven tray.
  4. 4. Brush scones with the extra buttermilk and bake at 200°C for 10-12 minutes.
  5. 5. Stir orange rind through yogurt and serve on scones with orange segments.

Nutritional Information

Nutrients per serve:
Energy (kj) 660
Protein (g) 5
Fat, Total (g) 3.4
Saturated (g) 2.1
Carbohydrates (g) 25
Sugars (g) 9
Dietry Fibre (g) 1
Sodium (mg) 208
Calcium (mg) 109
Iron (mg) 0


Join the discussion
RSS Feed