• 250 g plain flour, plus extra for dusting
  • 250 g wholemeal flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp cream of tartar
  • 1 tsp Fairtrade caster sugar
  • 25 g unsalted butter
  • 284 ml fresh cultured buttermilk
  • 100 - 150 ml fresh semi-skimmed milk


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Mix together the plain flour, wholemeal flour, salt, bicarbonate of soda, cream of tartar and sugar in a large bowl. Add the butter and rub in, using your fingertips, until the mixture resembles breadcrumbs.

  2. 2

    Stir in the buttermilk and enough milk (start with 100ml) to mix to a stiff consistency, taking care not to over-mix. Knead very lightly on a floured surface and shape into a ball.

  3. 3

    Place the dough on a lightly floured baking sheet. Cut a 2.5cm-deep cross in the centre and bake in the oven for 25-30 minutes until risen and golden and the centre of the cross feels firm. Remove from the oven and wrap in a clean tea towel to cool.


    Cook’s tip: best eaten on the same day it’s cooked but it’s also great toasted the day after.

Nutritional Details

Each serving provides
  • Energy 1110kj 265kcal 13%
  • Fat 4.0g 6%
  • Saturates 1.9g 10%
  • Sugars 4.9g 5%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 909kj/217kcal

Each serving provides

45.8g carbohydrate 4.3g fibre 9.4g protein

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