Delia Smith Buttermilk Scones

Delia Smith Buttermilk Scones is made with self-raising flour, buttermilk, butter, golden caster sugar, and a beaten egg. This tasty Delia Smith Buttermilk Scones recipe creates a delicious tea-time treat that takes about 35 minutes to prepare and can serve up to 8 people.

Delia Smith Buttermilk Scones Ingredients

For the scones:

• 2-3 tablespoons buttermilk, plus extra for brushing
• 8 oz (225 g) self-raising flour, plus extra for dusting
• Pinch of salt
• 3 oz (75 g) butter, at room temperature
• 1½ oz (40 g) golden caster sugar
• 1 large egg, beaten

For the raspberry butter:

• 1 lb (450 g) raspberries
• 6 oz (175 g) golden granulated sugar

To serve:

• Clotted cream

How To Make Delia Smith Buttermilk Scones

1. Preheat the oven: Set the oven to gas mark 7, 425°F (220°C).
2. Make the raspberry butter: Blend 1 lb (450 g) raspberries until smooth. Strain through a fine sieve to get about 15 fl oz (425 ml) of juice. Heat the juice in a saucepan with 6 oz (175 g) golden granulated sugar until the sugar melts. Boil for 8-10 minutes, stirring often. The mixture should be reduced by one-third. Let it cool for at least an hour.
3. Prepare the dough: Sift 8 oz (225 g) self-raising flour and a pinch of salt into a bowl. Rub 3 oz (75 g) butter into the flour until it looks like breadcrumbs. Stir in 1½ oz (40 g) golden caster sugar.
4. Mix the dough: Beat 1 large egg with 2 tablespoons buttermilk. Mix this into the flour mixture with a palette knife. If the dough is dry, add more buttermilk, a teaspoon at a time. The dough should be soft but not sticky.
5. Roll out the dough: Place the dough on a floured surface and roll it to about 1 inch (2.5 cm) thick.
6. Cut out scones: Use a cutter to make scones, pressing down firmly. Don’t twist the cutter. Gather and roll out the leftover dough to cut more scones.
7. Bake the scones: Put the scones on a baking tray, brush with buttermilk, and sprinkle with a little flour. Bake for 10-12 minutes until they are golden brown and rise well.
8. Cool and serve: Let the scones cool on a wire rack. Serve with raspberry butter and clotted cream.

Recipe Tips

• Keep the dough thick: Roll out the dough to at least 1 inch (2.5 cm) thick to ensure the scones rise properly.
• Don’t twist the cutter: When cutting out the scones, press the cutter straight down without twisting to help them rise evenly.
• Use cold butter: Make sure your butter is at room temperature but still firm. This helps create a light and fluffy texture.
• Add buttermilk gradually: If the dough is too dry, add extra buttermilk a teaspoon at a time to avoid making it too sticky.
• Preheat your oven: Make sure your oven is fully preheated to 425°F (220°C) before baking to get the best rise and color on your scones.

What To Serve With Buttermilk Scones?

These tasty buttermilk scones pair well with clotted cream, raspberry butter, or strawberry jam. They can also be enjoyed with a cup of tea or coffee for a delightful breakfast or afternoon treat.

How To Store Leftovers Buttermilk Scones?

• Refrigerate: Let the leftover buttermilk scones cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
• Freeze: To freeze, place the cooled scones in an airtight container or freezer bag and store them for up to 3 months. Thaw them at room temperature before serving.

How To Reheat Leftovers Buttermilk Scones?

• In The Oven: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm for about 5-10 minutes until heated through.
• In The Microwave: Place the scones on a microwave-safe plate and cover with a damp paper towel. Microwave on medium for about 15-20 seconds or until warmed.
• In The Air Fryer: Preheat the air fryer to 320°F (160°C). Place the scones in the air fryer basket and heat for about 3-4 minutes until warmed.

Delia Smith Buttermilk Scones Nutrition Facts

Serving Size: 1 scone (assuming 8 scones per batch)

• Calories: 232
• Total Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 55 mg
• Sodium: 134 mg
• Potassium: 133 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Sugars: 10 g
• Protein: 4 g

Try More Delia Smith Recipes:

• Delia Smith Lemon Meringue Pie
• Delia Smith Bread Sauce
• Delia Smith Chestnut Stuffing
• Delia Smith Hot Cross Buns