This easy recipe for Buttermilk Scones by Mary Berry is a delicious treat perfect for afternoon tea. These fluffy, golden scones are made with simple ingredients like butter and sultanas, offering a warm and comforting flavor. Serve them fresh with cream and jam for a delightful experience everyone will love!
Ingredients Needed
- 450g (1lb) self-raising flour (3 ⅔ cup)
- 2 heaped teaspoons baking powder
- 75g (3oz) butter, cubed
- 75g (3oz) caster sugar (⅓ cup) or superfine sugar
- 100g (4oz) sultanas (⅔ cup) or golden raisins
- 2 large eggs, beaten
- 1 × 284ml carton buttermilk (1 cup)
- To serve: heavy cream or clotted cream, jam
How To Make Buttermilk Scones
- Preheat Oven: Preheat the oven to 220°C (200°C fan)/gas mark 7 (425°F). Line a baking sheet with baking parchment.
- Mix Dry Ingredients: Measure the flour, baking powder, and butter into a bowl. Rub with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and sultanas or do this in a food processor.
- Combine Wet Ingredients: In a jug, mix the eggs and buttermilk. Pour all but 1 tablespoon into the flour mixture and lightly mix until combined; the dough should be fairly moist.
- Knead Dough: Lightly sprinkle flour on the worktop and gently knead the dough until smooth and soft. Roll the dough to about 2.5cm (1 inch) thick.
- Cut Scones: Using a 6cm (2½ inch) round fluted scone cutter, stamp out 12 scones. Arrange the scones on the baking sheet.
- Brush and Bake: Brush the tops with the reserved egg and milk mixture. Bake in the preheated oven for about 12-15 minutes, or until risen and lightly golden.
- Serve: Serve warm with cream and jam.
Recipe Tips
- Use Cold Butter: Make sure your butter is cold when you mix it with the flour. This helps the scones rise better and keeps them light and fluffy.
- Don’t Overwork the Dough: When kneading the dough, do it gently and only until smooth. Overworking can make the scones tough instead of soft.
- Check the Oven Temperature: Ensure your oven is fully preheated to the right temperature before baking. An accurate temperature helps the scones rise evenly.
- Brush with Egg Wash: For a nice golden top, brush the scones with the reserved egg and milk mixture just before baking.
- Serve Warm: Enjoy the scones warm from the oven for the best taste and texture. They are delicious with cream and jam!
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover buttermilk scones cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: To freeze, wrap the cooled scones tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. To serve, thaw them in the fridge overnight before enjoying them.
- Reheat: Preheat your oven to 180°C (350°F). Place the scones on a baking tray and cover them loosely with foil. Heat for about 10 minutes, or until warm.
Nutrition Facts
Serving Size: 1 scone (approx. 50g)
- Calories: 162
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 28mg
- Sodium: 127mg
- Potassium: 45mg
- Total Carbohydrate: 19g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Chip Cupcakes
- Mary Berry Pork Belly
- Mary Berry Ground Almond Cake
- Mary Berry Plum Crumble
Mary Berry Buttermilk Scones
Description
This easy recipe for Buttermilk Scones by Mary Berry is a delicious treat perfect for afternoon tea. These fluffy, golden scones are made with simple ingredients like butter and sultanas, offering a warm and comforting flavor. Serve them fresh with cream and jam for a delightful experience everyone will love!
Ingredients
Instructions
- Preheat Oven: Preheat the oven to 220°C (200°C fan)/gas mark 7 (425°F). Line a baking sheet with baking parchment.
- Mix Dry Ingredients: Measure the flour, baking powder, and butter into a bowl. Rub with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and sultanas or do this in a food processor.
- Combine Wet Ingredients: In a jug, mix the eggs and buttermilk. Pour all but 1 tablespoon into the flour mixture and lightly mix until combined; the dough should be fairly moist.
- Knead Dough: Lightly sprinkle flour on the worktop and gently knead the dough until smooth and soft. Roll the dough to about 2.5cm (1 inch) thick.
- Cut Scones: Using a 6cm (2½ inch) round fluted scone cutter, stamp out 12 scones. Arrange the scones on the baking sheet.
- Brush and Bake: Brush the tops with the reserved egg and milk mixture. Bake in the preheated oven for about 12-15 minutes, or until risen and lightly golden.
- Serve: Serve warm with cream and jam.
Notes
- Use Cold Butter: Make sure your butter is cold when you mix it with the flour. This helps the scones rise better and keeps them light and fluffy.
- Don’t Overwork the Dough: When kneading the dough, do it gently and only until smooth. Overworking can make the scones tough instead of soft.
- Check the Oven Temperature: Ensure your oven is fully preheated to the right temperature before baking. An accurate temperature helps the scones rise evenly.
- Brush with Egg Wash: For a nice golden top, brush the scones with the reserved egg and milk mixture just before baking.
- Serve Warm: Enjoy the scones warm from the oven for the best taste and texture. They are delicious with cream and jam!
Mary Berry Buttermilk Scones