• Prep Time 10 minutes
  • Baking Time 20 minutes
  • Makes 8
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3 cups Brodie® Self Raising Cake and Pastry Flour
  • 1/4 cup sugar
  • 1/2 cup butter
  • 1 1/4 cups buttermilk
  • 1 tsp vanilla
  • Beaten egg, optional
  • SUGAR IN THE RAW®, Natural Turbinado Sugar, optional

Serving Size: 8


Serving Size: 8

  • Preheat oven to 425F° (220°C). Line a baking sheet with parchment paper.
  • Combine flour and sugar in medium bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, vanilla and variations if using, and mix until a soft dough forms. Turn out onto lightly floured surface and knead gently, adding more flour if necessary, to ensure dough doesn’t stick. Pat into an 8” (20 cm) round. Cut into 8 triangles. Place on prepared baking sheet. For a golden top, brush with beaten egg and sprinkle with natural sugar. Bake in preheated oven 20 minutes or until golden brown. Cool on wire rack.
  • Variations:

    Lemon Blueberry: Mix in 1 cup (250 mL) fresh blueberries and 2 tsp (10 mL) lemon zest.

    Apple Cinnamon: Mix in 1 chopped apple and 1 tsp (5 mL) cinnamon.

    Cinnamon Raisin: Mix in ¾ cup (175 mL) raisins and 1 tsp (5 mL) cinnamon.

    Cranberry Orange: Mix in ¾ cup (175 mL) cranberries and 2 tsp (10 mL) orange zest.


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