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The Langham Melbourne’s Scone Recipe

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Servings 22


  • 150 g unsalted butter, chilled
  • 1 kg self-raising flour (if using plain flour, add 50g of baking powder)
  • 150 g caster sugar
  • 3 eggs
  • 450 ml buttermilk
  • 1 egg yolk
  • 25 ml buttermilk
  • pinch of salt


  • Pre-heat oven to 220ºC (200ºC fan-forced), line two baking trays with baking paper. 
  • Place flour and butter in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
  • Lightly beat the eggs and add to the flour mixture. Add the sugar and buttermilk to the flour mixture and mix with a stand mixer on low speed or by hand until mixture forms a dough. Be careful to not over mix the dough. 
  • Bring the dough together on a lightly floured bench and press out to 3cm thick. Dip a 6cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 22 scones.
  • Beat together the remaining buttermilk, the egg yolk and pinch of salt and brush the tops of the scones.
  • Place the scones in the oven for 12-15 minutes, swapping the trays half way through and bake until golden.