Mary Berry Buttermilk Scones

Alright, let’s not pretend scones are easy. They should be — six ingredients, no fancy gear, barely any time in the oven — and yet, they’ve humbled me more than puff pastry and soufflés combined. I’ve baked scones so dense they could anchor a small boat. Others were dry enough to exfoliate with.

But here’s the thing: when you stop playing experimental jazz in your kitchen and just follow Mary Berry’s buttermilk scones recipe like a normal, rational person — they actually turn out. I’m talking: soft, tall, golden-topped beauties. The kind your gran would tear open with her fingers and nod approvingly over. The buttermilk gives them tenderness, the self-raising flour gives them rise, and the butter — cold, always cold — gives them that classic short, crumbly texture.

So if you’re tired of serving baked shame, let’s get it right this time. No substitutions. No olive oil. (Yes, I tried. No, I don’t want to talk about it.)

Ingredients List

• 3 ½ cups self-raising flour — This is your lift. Use fresh flour; old flour = sad, flat scones.
• 2 tbsp caster sugar — Just a light touch of sweetness. Don’t go cupcake mode.
• 60g cold butter, chopped — I cube it straight from the fridge. Cold = flaky. Warm = chewy mess.
• 1 ½ cups buttermilk — For that tangy softness. No, yogurt’s not the same. Trust me.
• Pinch of salt
• Jam, to serve
• Whipped cream or clotted cream, to serve

I don’t say anything about the jam and cream. They speak for themselves.

How To Make It (Instructions)

1. Preheat your oven to 220°C (200°C fan). Grease or flour a 19cm square tin.
2. Mix dry ingredients in a large bowl — flour, sugar, salt.
3. Rub in the butter using cold fingertips until it looks like fine crumbs.
4. If your hands run warm, chill them or pop the bowl in the fridge for a bit.
5. Make a well in the middle and pour in your buttermilk.
6. Stir with a flat knife, just until it starts coming together. Shaggy is good. Wet is fine. Neat is bad.
7. Tip onto a floured surface and gently bring it together. Don’t knead like bread — a few presses, that’s it.
8. Pat into a round about 3cm thick.
9. Cut out scones with a 5cm floured cutter. Press straight down — no twisting!
10. Re-roll gently and cut more. You should get 14–16 total.
11. Place close together in your tin — they help each other rise when snuggled.
12. Bake 15–17 minutes until golden and hollow when tapped underneath.
13. Serve warm with jam and cream. And if you don’t make tea with it, we can’t be friends.

Don’t forget to put the kettle on. It’s illegal to eat a scone without tea. Probably.

Common Mistakes

Why are my scones tough?
You kneaded too much. This dough needs a gentle touch — think more “cloud patting” than “bread wrestling.”

Why didn’t they rise?
Stale flour or a cold oven. Scones are impatient little beasts — get that heat up early.

Can I use plain flour?
Yes, but add 2 tsp baking powder per cup to mimic self-raising flour.

Why are my scones dry?
Probably added too much flour while shaping, or didn’t use enough buttermilk.

My personal disaster?
Used olive oil once. Thought I was being “Mediterranean chic.” Ended up with scone-shaped focaccia. It haunts me.

Storage And Reheating Tips

Room Temp:
Airtight tin, up to 2 days. Best eaten fresh, ideally with messy fingers and hot tea.

Fridge:
Avoid it — turns them dry and sad.

Freezer:
Wrap well and freeze up to 3 months. Reheat from frozen, no need to thaw.

To Reheat:

• Toaster Oven: 3–5 minutes, crisp outside, soft middle.
• Oven: 180°C wrapped in foil, 5–10 mins.
• Microwave: Wrapped in damp kitchen towel, 20–30 seconds.

What To Serve With It

• Clotted Cream + Strawberry Jam — Iconic. Non-negotiable.
• Lemon Curd — Adds tart richness that plays nicely with the buttermilk.
• Earl Grey Tea — The floral notes balance the richness. (Bonus points if served in a proper cup, saucer and all.)

Feeling cheeky? Pair these with soft scrambled eggs and smoked salmon for a bougie brunch that’ll make your guests gasp. In a good way.

FAQ Section

Can I make these gluten-free?
Yes. Use gluten-free self-raising flour and add ½ tsp xanthan gum for texture.

Can I freeze the unbaked scones?
Absolutely. Cut them, freeze them on a tray, then bag. Bake from frozen — add 3–5 minutes to the time.

Do I need a round cutter?
Not at all. Use a knife and cut into triangles for a rustic look. Just don’t squash the edges.

Can I make them sweeter?
Sure. Add a tablespoon more sugar or a handful of sultanas. But don’t let it turn into a muffin.

Try More Recipe:

• Mary Berry Coconut Biscuits
• Mary Berry Lemon And Blueberry Cake
• Mary Berry Chocolate Bundt Cake