This easy and delicious recipe for James Martin Buttermilk Scones is perfect for a quick snack or breakfast. With just a few simple ingredients like buttermilk and butter, these fluffy, golden scones are quick to make and sure to impress. Serve them warm with jam and cream for a real treat!
Ingredients Needed
- 350g (12.3 oz) self-raising flour
- ½ tsp bicarbonate of soda (baking soda)
- A good pinch of salt
- 85g (3 oz) butter
- 284ml (1 cup) buttermilk
How To Make Buttermilk Scones
- Preheat the oven: Preheat the oven to 220°C (fan 200°C) or gas mark 7 (425°F).
- Prepare the dry ingredients: Mix the flour, bicarbonate of soda, and salt in a bowl.
- Add the butter: Add the butter, cut into small pieces, and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Add the buttermilk: Tip in the buttermilk and mix lightly and quickly to form a soft dough.
- Knead and roll: Knead the dough very briefly, then roll it out to a 2cm (¾ inch) thickness.
- Cut and bake: Cut into sixteen 5cm (2 inches) rounds and place them on a baking sheet (no need to grease). Bake for 12-15 minutes, until the scones are risen and pale golden.
Recipe Tips
- Use cold butter: Make sure the butter is cold when you rub it into the flour. This helps create a lighter, flakier texture.
- Don’t overwork the dough: Mix the dough gently and briefly to avoid tough scones. Overworking can make them dense.
- Keep the dough thick: Roll the dough out to about 2cm thick to ensure your scones rise properly.
- Avoid opening the oven: Once the scones are in, don’t open the oven door until they’re done. This helps them rise evenly.
- Serve fresh and warm: Scones are best enjoyed straight from the oven, so serve them warm with butter, jam, and cream.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover scones cool to room temperature. Store them in an airtight container in the fridge for up to 2 days.
- Freeze: Allow the scones to cool completely, then wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to 1 month. To enjoy, thaw them at room temperature before serving.
- Reheat: Preheat the oven to 180°C (350°F). Place the scones on a baking tray and cover loosely with foil. Heat for 5-7 minutes until warm.
Nutrition Facts
Serving Size: 1 scone (16 servings total)
- Calories: 256
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 22mg
- Sodium: 302mg
- Potassium: 111mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 6g
Try More James Martin Recipes:
- James Martin Apple Tarte Tatin
- James Martin Rough Puff Pastry Recipe
- James Martin Aubergine Lasagne
- James Martin Butternut Squash Soup
James Martin Buttermilk Scones
Description
This easy and delicious recipe for James Martin Buttermilk Scones is perfect for a quick snack or breakfast. With just a few simple ingredients like buttermilk and butter, these fluffy, golden scones are quick to make and sure to impress. Serve them warm with jam and cream for a real treat!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C (fan 200°C) or gas mark 7 (425°F).
- Prepare the dry ingredients: Mix the flour, bicarbonate of soda, and salt in a bowl.
- Add the butter: Add the butter, cut into small pieces, and rub it in with your fingertips until the mixture resembles fine breadcrumbs
- Add the buttermilk: Tip in the buttermilk and mix lightly and quickly to form a soft dough.
- Knead and roll: Knead the dough very briefly, then roll it out to a 2cm (¾ inch) thickness.
- Cut and bake: Cut into sixteen 5cm (2 inches) rounds and place them on a baking sheet (no need to grease). Bake for 12-15 minutes, until the scones are risen and pale golden.
Notes
- Use cold butter: Make sure the butter is cold when you rub it into the flour. This helps create a lighter, flakier texture.
- Don’t overwork the dough: Mix the dough gently and briefly to avoid tough scones. Overworking can make them dense.
- Keep the dough thick: Roll the dough out to about 2cm thick to ensure your scones rise properly.
- Avoid opening the oven: Once the scones are in, don’t open the oven door until they’re done. This helps them rise evenly.
- Serve fresh and warm: Scones are best enjoyed straight from the oven, so serve them warm with butter, jam, and cream.
James Martin Buttermilk Scones