If there’s one smell that instantly calms my brain, it’s the scent of freshly baked scones drifting through the house. It hits something deep — childhood teatimes, grandma’s floral teapot, that crumbly warmth on your fingers as you split one open. And these Delia Smith Buttermilk Scones? They deliver all of that, with just enough effort to make you feel smug.
I’ve made these on rushed mornings, lazy Sundays, and once at midnight when I couldn’t sleep. There’s no fuss — just rub, mix, pat, bake — and somehow, they always come out light and proud. Buttermilk’s the secret; it keeps them soft without that dry, dusty middle you sometimes get in shop-bought ones.
They’re proper British scones: not overly sweet, no odd ingredients, and they demand jam and cream. Just don’t ask me if I put the cream or jam first — I’m not getting into that war.
Why You’ll Love It
- Ready in 20-ish minutes — actual fast food, but cozy
- Soft inside, golden on top — that buttermilk magic
- Easy to tweak — throw in currants, lemon zest, or cheese if you’re feeling wild
- They freeze like a dream — future you will thank present you
- Perfect for brunch, tea, or just because it’s Tuesday
- No fancy kit needed — just your hands and a baking tray
Ingredients
- 2–3 tbsp buttermilk, plus extra for brushing
- 225g self-raising flour, plus a bit for dusting
- A pinch of salt
- 75g butter, at room temperature
- 40g golden caster sugar
- 1 large egg, beaten
How to Make It
Rub, rub, rub:
Sift your flour and salt into a mixing bowl. Drop in the butter, then use your fingertips to rub it in until it looks like soft breadcrumbs. Do this gently — no squeezing! This step decides whether your scones are light or dense.
Sweeten the base:
Sprinkle in the caster sugar and give it a stir. You’re aiming for even little granules of sweetness throughout.
Mix your wet stuff:
Whisk the egg with 2 tbsp of the buttermilk in a jug. Pour that into the flour mixture and stir it in using a palette knife (or dinner knife if you don’t have one). If it’s dry and stubborn, add more buttermilk a teaspoon at a time.
Bring it together:
Once it starts clumping, get in there with your hands. Gently squeeze it into a soft dough — not too sticky, not too dry. If it feels like a shaggy mess, that’s okay. You’ll fix it on the counter.
Roll and cut:
Lightly flour your surface, plop the dough down, and roll it to about an inch thick. Cut out rounds with a floured cutter — give it a confident press, don’t twist, or your scones might lean sideways like a sleepy tower.
Brush and bake:
Place your scones on a baking tray, brush the tops with buttermilk (don’t drench them), and sprinkle a bit of flour if you like that rustic look. Bake at 220°C (425°F) for 10–12 minutes on the top shelf until golden and tall.
Cool (if you can wait):
Move them to a wire rack. Or tear one open while it’s still warm and eat it with salted butter. No one’s judging.
Common Mistakes and How to Dodge Them
Why are my scones flat?
You probably rolled the dough too thin or twisted the cutter. Keep it chunky and press straight down.
Too crumbly or dry?
Your dough was likely too dry. Buttermilk is key — add more next time if it’s not holding together easily.
They didn’t rise well!
Make sure your self-raising flour is fresh. Old flour = sad scones.
Hard as rocks the next day?
Happens to the best of us. Just pop them in the microwave with a damp paper towel for 10 seconds. Boom — fresh again.
Storage and Reheating
Fridge:
Not ideal — scones dry out fast. Store in a container at room temp for 2 days max.
Freezer:
Yes, 100%. Wrap tightly and freeze for up to a month. Defrost at room temp or straight into a warm oven.
Reheat:
Oven: 5 minutes at 180°C (350°F).
Microwave: 15–20 seconds.
Air fryer: 3 mins at 160°C (325°F) for a crispy top.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yep. Add 1 tsp of lemon juice or vinegar to the milk and let it sit for 5–10 mins. Homemade buttermilk, sorted.
Can I make them without the egg?
You can. Use an extra spoon of buttermilk and a bit of yogurt or cream to help bind it.
What if I want sweet scones?
These already lean sweet-ish, but add a handful of sultanas or a dash of vanilla if you want more of a dessert vibe.
Can I make them savoury?
Absolutely. Skip the sugar and stir in some grated cheddar, herbs, or even chopped sun-dried tomatoes.
Nutrition Facts (Per Serving)
- Calories: 194
- Fat: 4.9g
- Carbs: 32g
- Protein: 4g
- Sodium: 570mg
- Sugar: 7g
More Delia Smith Recipe:
Delia Smith Buttermilk scones
Description
These classic buttermilk scones are soft, golden, and perfectly tender inside — ideal for cream tea or a quick morning treat.
Ingredients
Instructions
- Preheat oven to 220°C (425°F).
- Sift flour and salt into a bowl, rub in butter until it resembles breadcrumbs.
- Stir in sugar. Mix egg and 2 tbsp buttermilk, then add to flour.
- Bring dough together, adding more buttermilk if needed.
- Roll out to 1 inch thick, cut into rounds.
- Brush tops with buttermilk, bake 10–12 mins until golden.
- Cool on wire rack — or eat warm!
Notes
- Press your cutter straight down for tall, even scones.
- Don’t overwork the dough — treat it gently.
- Fresh self-raising flour is key to a good rise.
- For savoury scones, skip sugar and add cheese or herbs.