Mary Berry Buttermilk Scones​ Recipe

This easy Mary Berry Buttermilk Scones recipe is made with essential baking ingredients like self-raising flour, cold butter, caster sugar, and tangy buttermilk. The result is a scone with an exceptionally soft, fluffy, and tender crumb, perfect for a classic cream tea. This recipe creates a batch of beautifully risen scones, perfect for an afternoon treat or a weekend baking project, enough to share with family and friends.

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Mary Berry Buttermilk Scones Ingredients

• 225g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 40g butter, cold and cubed
• 25g caster sugar
• 150ml buttermilk
• A little extra milk, for glazing

How To Make Mary Berry Buttermilk Scones

1. Preheat your oven and prepare the baking sheet: Set your oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a baking sheet or line it with non-stick baking parchment.
2. Combine the dry ingredients: In a large mixing bowl, combine the self-raising flour and baking powder.
3. Rub in the butter: Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
4. Form the dough: Make a well in the center of the dry ingredients and pour in the buttermilk all at once. Use a round-bladed knife to quickly and gently bring the mixture together into a soft, slightly sticky dough.
5. Roll and cut the scones: Tip the dough onto a lightly floured surface. Handle it gently, kneading it just once or twice to bring it together smoothly. Pat or lightly roll the dough out to a thickness of about 2cm (¾ inch).
6. Cut out the scones: Use a 5-6cm fluted or plain cutter to stamp out the scones. To get the best rise, press the cutter straight down into the dough without twisting it. Re-roll the trimmings to cut out more scones.
7. Bake the scones: Place the scones on the prepared baking sheet. Brush the tops lightly with a little milk to glaze. Bake for 10-12 minutes, or until they are well-risen and a beautiful golden brown. Transfer to a wire rack to cool.

Recipe Tips

• Use Cold Ingredients: For the most tender scones, make sure your butter and buttermilk are cold. Cold butter creates steam pockets as it bakes, which results in a lighter, flakier texture.
• Don’t Overwork the Dough: This is the most important rule for scones. Mix the dough just until it comes together. Over-kneading develops gluten, which will make your scones heavy and tough instead of light and fluffy.
• The Magic of Buttermilk: Buttermilk is slightly acidic, which reacts with the baking powder to create an extra-soft and tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 150ml of regular milk and letting it stand for 5-10 minutes.
• Press, Don’t Twist: When using your cutter, press it straight down and pull it straight up. Twisting the cutter can seal the edges of the scone, preventing it from rising to its full potential.

What To Serve With Buttermilk Scones

These classic buttermilk scones are the perfect canvas for the ultimate British cream tea. Serve them warm, split open, and topped with a generous spoonful of strawberry jam and a dollop of thick clotted cream. For a simpler treat, they are also delicious with just a pat of good-quality butter. Enjoy them with a pot of freshly brewed tea for a perfect afternoon indulgence.

How To Store Buttermilk Scones Leftovers

• Room Temperature: Scones are at their best when eaten on the day they are baked. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. To bring them back to life, warm them gently in the oven for a few minutes.
• Freeze: To freeze, ensure the scones are completely cool. Wrap them individually in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw them at room temperature or reheat directly from frozen in a warm oven.

Mary Berry Buttermilk Scones Nutrition Facts

Serving Size: 1 scone (makes approx. 8)

• Calories: 155 kcal
• Total Fat: 5.1g
• Saturated Fat: 3.1g
• Cholesterol: 13mg
• Sodium: 215mg
• Total Carbohydrate: 23g
• Dietary Fiber: 0.8g
• Sugars: 3.6g
• Protein: 3.5g

Frequently Asked Questions

• What does buttermilk do in scones? Buttermilk adds a subtle tangy flavor and, more importantly, its acidity reacts with the leavening agents (baking powder) to create a more tender, softer crumb than scones made with regular milk.
• My scones came out dry. What did I do wrong? Dry scones can be a result of adding too much flour, often from a heavily floured work surface, or from over-baking. Bake them just until they are golden brown, and handle the dough as little as possible to keep them moist.
• Can I add fruit to this recipe? Yes, this is a great base recipe. You can add about 50g of dried fruit like sultanas or raisins to the dry ingredients before you add the buttermilk to create a delicious fruit scone.

Try More Recipes:

• Mary Berry Fruit Scones​ Recipe
• Mary Berry Drop Scones​ (Scotch Pancakes​)
• Mary Berry Cheese Scones​ Recipe