How to Make Buttermilk Scone (Traditional & Healthy Version)
Buttermilk Scone is a beloved treat in Malaysia’s multicultural culinary scene, especially enjoyed in kopitiams and boutique cafés across the country. While scones have their origins in the UK, Malaysians have embraced and reinvented this classic, using local flavors and ingredients such as pandan and coconut, making it a unique fusion dish. The Malaysian Buttermilk Scone is light, fluffy, and subtly sweet, perfect for pairing with your favorite teh tarik or kopi O. Ideal for breakfast or an afternoon snack, these scones offer a healthier twist by incorporating wholesome ingredients and reduced sugar, making them suitable even for those mindful of their calories. The addition of buttermilk provides a tender crumb and gentle tang, while optional local twists like chopped pandan leaves or a hint of kelapa parut (grated coconut) showcase Malaysia’s rich culinary diversity. Whether served plain or with a touch of homemade jam, these scones are a delightful nod to Malaysia’s love for cross-cultural flavors.
Ingredients
- 1 cup All-purpose flour (tepung serbaguna)
- 1.5 tsp Baking powder (serbuk penaik)
- 1/4 tsp Sea salt (garam laut)
- 2 tbsp Cold unsalted butter (mentega tanpa garam)
- 1.5 tbsp Raw cane sugar (gula perang)
- 1/2 cup Buttermilk (susu mentega)
- 1 leaf Pandan leaf (finely chopped, daun pandan)
- 2 tbsp Grated coconut (kelapa parut (fresh or lightly toasted))
- 1 Egg (for egg wash (optional))
- 1 tbsp Lemongrass (finely minced, serai (optional))
Step-by-step instructions
Step 1 · Preheat your oven to 200°C (400°F)
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Step 2 · In a large bowl
In a large bowl, combine all-purpose flour, baking powder, sea salt, and raw cane sugar. Mix in optional pandan or lemongrass for local flavor.
Step 3 · Add cold unsalted butter
Add cold unsalted butter. Using fingertips, rub butter into dry ingredients until mixture resembles breadcrumbs.
Step 4 · Make a well in the center and pour in buttermilk
Make a well in the center and pour in buttermilk. Add grated coconut if using. Mix gently until just combined; do not overwork.
Step 5 · Turn dough onto a lightly floured surface
Turn dough onto a lightly floured surface. Pat into a 2cm thick round. Cut out scones using a floured cutter or glass.
Step 6 · Place scones on baking tray
Place scones on baking tray. Brush tops lightly with beaten egg for a golden finish (optional).
Step 7 · Bake for 15-20 minutes until scones are risen and golden brown
Bake for 15-20 minutes until scones are risen and golden brown. Cool slightly before serving.
Why this recipe is healthy
By reducing processed sugar and incorporating whole, local ingredients like coconut and pandan, this scone recipe becomes a healthier alternative to typical pastries. Baking instead of frying reduces fat content, and using buttermilk provides a lighter texture with less fat than cream. It’s a smart choice for those seeking a satisfying yet nutritious Malaysian snack or breakfast.
A note on tradition
While scones have British roots, they are now a trendy treat in Malaysia, especially in Penang and Kuala Lumpur’s vibrant café culture. Infused with local flavors like pandan and coconut, Malaysian Buttermilk Scones are often enjoyed during teatime gatherings or as a light snack. Their fusion nature celebrates Malaysia’s multicultural heritage and love for innovative baking.