James Martin Buttermilk Scones

There’s something a bit magical about scones, isn’t there? They’re humble little things — flour, butter, a splash of buttermilk — and yet, they have this incredible power to stop time. One bite and you’re instantly sat somewhere cosy, cup of tea in hand, jam on standby. I remember making these James Martin buttermilk scones one damp Saturday morning — the sort of grey day that begs for warm baking smells. I wasn’t even that hungry. But the moment they came out the oven? All bets were off.

These scones are fuss-free, honest to goodness, and absolutely worth turning the oven on for. They’re light without being dry, crumbly without falling apart, and they’ve got that golden top that cracks gently under the butter knife. I’ll be real with you — I ate two before they’d cooled, burnt my fingers a bit, and still didn’t regret a thing.

Why You’ll Love It

• No fancy mixer, no drama — just a bowl and a wooden spoon job
• That flaky texture? It’s all about frozen butter — clever little trick
• Ready in under 30 minutes start to finish, including baking
• Amazing warm with clotted cream and jam… or butter straight from the fridge
• Customise to your heart’s content — chuck in raisins, lemon zest, choc chips
• They freeze beautifully (though they rarely last long enough)

Ingredients

• 3 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tsp salt
• 2½ tsp baking powder
• ½ tsp baking soda
• ¾ cup unsalted butter, frozen and grated
• 1 cup buttermilk

How to Make It

Preheat and prep:

Start by heating your oven to 400°F (200°C). Lightly grease a large baking tray or line it with parchment if you hate washing up (guilty).

Mix the dry stuff:

In a big mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda. Give it a quick stir to break up any clumps.

Grate in the butter:

Now for the fun bit. Grate your frozen butter right into the bowl. Toss it gently into the flour mix until it’s evenly distributed and you’ve got a crumbly texture — like little pea-sized bits. Try not to let it melt.

Bring it together:

Make a well in the centre and pour in the buttermilk. Stir gently — just until it’s coming together. Don’t overwork it. Lumpy and messy is okay here — tidy dough makes tough scones.

Shape and cut:

Tip the dough onto a lightly floured surface. Split it in half and pat each half into a round about 6 inches wide and ¾ inch thick. No need to be too precise.

Slice and space:

Cut each round into 8 wedges (or use a cutter if you want classic round scones). Place them on your tray with a bit of space in between — they need room to puff up.

Bake to golden glory:

Pop the tray in the oven and bake for 12–15 minutes, until they’re just golden on top and smell like actual heaven. Keep an eye — they can brown fast depending on your oven.

Cool and serve:

Let them sit for a few minutes (if you can bear it), then crack one open and slather with whatever makes you happy.

Common Mistakes and How to Dodge Them

Why are my scones tough?
You probably mixed too much. Stir just until the dough comes together — messy is good.

Why didn’t they rise?
Double-check your baking powder’s not expired. Also, don’t flatten the dough too much — keep it thick.

My scones spread too much — what gives?
Butter might’ve softened too much. Keep it cold, and don’t let the dough get warm before baking.

Why are they crumbly and dry?
Could be too much flour or over-baking. Measure carefully and pull them out once just golden.

Storage and Reheating

Room temp: Store in an airtight container or bag — they’ll stay good for 2 days.
Fridge: Up to a week, though the texture softens a bit.
Freezer: Freeze individually wrapped in cling film for up to 3 months.
To reheat:

• Oven: 300°F for 5–10 minutes
• Microwave: 15–20 seconds (wrap in paper towel to keep moisture in)

Frequently Asked Questions

Can I make them without buttermilk?
You can! Mix 1 tbsp lemon juice or vinegar with a cup of milk, let it sit 5 mins, and use that.

Do I need to use frozen butter?
Technically no — but frozen grated butter gives you that flaky lift. Totally worth it.

Can I make these gluten-free?
Use a 1:1 gluten-free flour blend. Texture will change a bit, but it works fine.

Can I add stuff to the dough?
Go for it — dried fruit, citrus zest, even a handful of cheese if you’re feeling savoury.

Nutrition Facts (Per Serving)

Calories: 227
Fat: 10.1g
Carbs: 31.5g
Protein: 5.4g
Sodium: 328mg
Sugar: 7.4g

Try More James Martin Recipes:

• James Martin Sherry Trifle
• James Martin Pineapple Upside Down Cake
• James Martin Blueberry Muffins