Every time I bake a batch of Nigella buttermilk scones, I’m transported to my grandmother’s narrow kitchen in Devon — the smell of butter and flour in the air, her radio humming something cheerful in the background, and me, about seven years old, impatiently peering through the oven door. These scones aren’t just food; they’re memory-keepers, warm and crumbly with every bite.
There’s a gentle charm to buttermilk scones — especially this version inspired by Nigella Lawson. They’re humble, soft, and ever so slightly tangy. They’ve got just enough sugar to feel like a treat but never so much they lose their place on the breakfast table. And they’re quick — from bowl to plate in under half an hour, if you don’t dawdle like I tend to.
Ingredients List
- 3 cups all-purpose flour — gives structure to the scones
- 1/3 cup sugar — just sweet enough, but not overpowering
- 1 teaspoon salt
- 2½ teaspoons baking powder — for that beautiful rise
- ½ teaspoon baking soda — reacts with the buttermilk for added lift
- ¾ cup (1½ sticks) cold unsalted butter — cubed; makes all the flaky layers happen
- 1 cup buttermilk — the secret to tenderness and that slight tang
- ½ cup currants (optional) — I sometimes skip them, but they add little sweet pops
- 1 tablespoon heavy cream — for brushing the tops to get a golden finish
You can swap the currants for dried cherries or chocolate chips if you’re feeling cheeky.
How to Make It
- Preheat your oven to 400°F (200°C).
I always forget to do this until I’ve got butter all over my hands — don’t be me. - In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
You want everything evenly mixed so the rise is even too. - Add the cold, cubed butter and rub it in with your fingertips until it resembles coarse breadcrumbs.
It should look a bit like sand with tiny pebbles of butter. Don’t overdo it — those pebbles are gold. - Pour in the buttermilk and stir gently with a fork until just combined.
The dough will be a little shaggy. That’s perfect. - Fold in the currants, if using.
This is optional, but lovely. - Turn the dough onto a floured surface and divide it in two.
- Shape each half into a round about ¾ inch thick.
No need for a rolling pin — your hands are enough. - Cut each round into 8 wedges, like a pie.
- Place the wedges on a greased or parchment-lined baking tray, spaced apart.
- Brush the tops with heavy cream.
This gives them that golden glow — like a sun-kissed scone, if you will. - Bake for 15 minutes or until lightly golden.
They should be puffed and just blushing at the edges. - Serve warm with butter, jam, or whatever you fancy.
Personally? Marmalade and a big mug of tea. Heaven.
Common Mistakes
Why are my scones tough?
You probably overmixed the dough. Be gentle — the less you handle it, the softer they’ll be.
Why didn’t they rise properly?
Check your baking powder’s age. Old leavening is sneaky like that.
Why do my scones spread too much?
Butter might’ve been too warm. Keep it cold until it hits the oven — that’s what gives you layers.
Why are they dry?
Overbaking is usually the culprit. Start checking them at 13 minutes. They should be just golden.
Have you ever ruined a batch?
Oh absolutely — once added double the buttermilk by mistake. Ended up with something more like muffins. Tasty though, in a weird way.
Storage and Reheating Tips
Fridge: Keep in an airtight container for up to 3 days. Warm them a bit before eating — they get firm when cold.
Freezer: Wrap individually in foil or cling film. Freeze up to 3 months.
Reheating:
- Oven: 350°F for 5 minutes — best texture.
- Microwave: 20–30 seconds, but wrap in a paper towel to avoid sogginess.
- Air fryer: 350°F for 2 minutes — surprisingly perfect.
What to Serve With It
- Clotted cream and jam — the classic duo, obviously.
- Soft scrambled eggs and smoked salmon — for a posh brunch moment.
- Honey and ricotta — surprisingly delicious and less sugary.
A strong cup of builder’s tea is non-negotiable, in my opinion.
FREQUENTLY ASKED QUESTIONS
Can I make these gluten-free?
Yes — use a gluten-free 1:1 flour blend. Add a touch more liquid if the dough seems dry.
Can I use yogurt instead of buttermilk?
Absolutely. Just thin plain yogurt with a splash of milk or water.
Can I prep the dough ahead of time?
Yes — shape the scones, freeze them unbaked on a tray, then transfer to a bag. Bake from frozen, just add a few minutes.
Why is buttermilk used instead of regular milk?
Buttermilk gives tenderness and a slight tang, plus it reacts with baking soda to make them rise like a dream.
More Nigella Recipe:
Nutrition Facts
- Calories: 256
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 22mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Total Sugars: 2g
- Protein: 6g
- Calcium: 257mg
- Iron: 3mg
- Potassium: 111mg
Nigella Buttermilk Scones
Description
These buttermilk scones are everything you want in a warm-from-the-oven bake — buttery, soft, and golden. They’re quick to throw together and perfect with jam and a dollop of cream.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
- Add cold butter and rub in with fingertips until mixture resembles coarse crumbs.
- Stir in buttermilk until just combined.
- Fold in currants, if using.
- Turn dough onto a floured surface and divide in half.
- Shape each half into a round, about ¾ inch thick.
- Cut each round into 8 wedges.
- Place wedges on greased or lined baking tray.
- Brush tops with heavy cream.
- Bake for 15 minutes or until golden.
- Serve warm.