Scones

I bake a lot, but have never used buttermilk in scones. Does it make any difference to the finished result?

I’m useless at scones, they could cobblestone the streets! I’m going to try both your recipes.
Thank you.

Here you go, I'm good at scones.
Preheat oven to 200°c.

8 oz self raising flour
2 oz butter
2 oz caster sugar
1 egg (optional)
2 oz currants or raisins
Milk

Rub butter into flour until it resembles breadcrumbs. Add sugar and fruit and stir to mix. Add egg if using, and sufficient milk to make a stiffish dough. Turn out onto a floured surface, knead gently and roll out to about two and a half centimetres. Cut into rounds with a scone cutter. Put scones onto an oven tray and bake at 200°c until golden brown. (About 10 - 15 minutes).

I wish your DH and granddaughter success.

1lb SR flour
1 rounded tsp baking pdr
Pinch of salt
4 oz butter or margarine
2 oz sugar
2-3 oz dried fruit
10 fl oz milk or buttermilk.

Sift flour, baking powder and salt together into a bowl.
Rub fat into flour until it looks lik breadcrumbs.
Stir in sugar and fruit
Add all the milk in one go and stir to combine.
Roll out to about 3/4” thick and cut into rounds.
Cook in a pre-heated oven (Gas mk 8 / 230c / 450f) for 8-10 minutes and cool on a wire rack.

This recipe never fails for me. I make my own yoghurt and often use the whey strained from it instead of milk or buttermilk.