This easy recipe for Nigella Lawson’s buttermilk scones is perfect for a quick, warm treat. With just a few simple ingredients, these scones are light, flaky, and deliciously golden on top. Serve them with jam and clotted cream for a classic, indulgent snack everyone will love.
Ingredients Needed
- 500g (1lb 2oz) plain flour, plus extra for dusting
- 2 tsp bicarbonate of soda
- 2 tsp cream of tartar
- 2 tsp caster sugar
- 50g (2oz) unsalted butter
- 25g (1oz) soft vegetable shortening
- 300ml (10½fl oz) buttermilk
- 1 free-range egg, beaten, for an egg-wash (optional)
How To Make Buttermilk Scones
- Preheat the oven and prepare the baking sheet: Preheat your oven to 220°C (450°F), Gas Mark 7. Line a large baking sheet with baking parchment.
- Mix dry ingredients: In a bowl, combine the flour, bicarbonate of soda, cream of tartar, and caster sugar.
- Add the fats: Chop the butter and vegetable shortening into small pieces and add them to the flour mixture.
- Rub in the fats: Using your fingertips, rub the fats into the flour, or simply mix them together roughly. Then, pour in the buttermilk and stir everything together to form a dough.
- Shape the dough: Lightly flour your work surface. Pat the dough into a round-edged oblong about 4cm (1½in) thick. Cut out 6cm (2¼in) scones with a fluted cutter.
- Arrange and egg-wash (optional): Place the scones fairly close together on your lined baking sheet. If desired, brush them with the beaten egg for a golden finish.
- Bake the scones: Bake for 12 minutes, or until the scones feel light and are dry on the bottom.
- Cool and serve: Remove the scones from the oven and let them cool on a wire rack. Serve with clotted cream and jam.
Recipe Tips
- Don’t overwork the dough: Mix the ingredients gently to avoid tough scones. Overmixing can make them dense.
- Use cold butter and shortening: Cold fats help create a light and flaky texture. Keep them in the fridge until you’re ready to use them.
- Pat, don’t roll: Pat the dough down with your hands rather than rolling it. This helps maintain the airy texture.
- Space the scones out: Place the scones close together on the baking sheet to encourage them to rise evenly.
- Check the oven temperature: Make sure your oven is fully preheated to 220°C (450°F) to get the perfect golden finish on your scones.
How To Store Leftovers?
- Refrigerate: Let the leftover scones cool to room temperature. Once cooled, place them in an airtight container. They can be stored in the fridge for up to 2 days.
- Freeze: After the scones have cooled, wrap them tightly in plastic wrap or foil and place them in a freezer bag. Freeze for up to 1 month. To thaw, leave them at room temperature for about 1 hour before serving.
Nutrition Facts
Serving Size: 1 scone (approximately 60g)
- Calories: 235
- Total Fat: 8.5g
- Saturated Fat: 5g
- Cholesterol: 16mg
- Sodium: 211mg
- Potassium: 207mg
- Total Carbohydrate: 34.5g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 5g
Try More Nigella Recipes:
- Nigella Banana And Coconut Cake
- Nigella Parmesan Biscuits
- Nigella Coconut Biscuits
- Nigella Minestrone Soup
Nigella Buttermilk Scones
Description
This easy recipe for Nigella Lawson’s buttermilk scones is perfect for a quick, warm treat. With just a few simple ingredients, these scones are light, flaky, and deliciously golden on top. Serve them with jam and clotted cream for a classic, indulgent snack everyone will love.
Ingredients
Instructions
- Preheat the oven and prepare the baking sheet: Preheat your oven to 220°C (450°F), Gas Mark 7. Line a large baking sheet with baking parchment.
- Mix dry ingredients: In a bowl, combine the flour, bicarbonate of soda, cream of tartar, and caster sugar.
- Add the fats: Chop the butter and vegetable shortening into small pieces and add them to the flour mixture.
- Rub in the fats: Using your fingertips, rub the fats into the flour, or simply mix them roughly. Then, pour in the buttermilk and stir everything together to form a dough.
- Shape the dough: Lightly flour your work surface. Pat the dough into a round-edged oblong about 4cm (1½in) thick. Cut out 6cm (2¼in) scones with a fluted cutter.
- Arrange and egg-wash (optional): Place the scones fairly close together on your lined baking sheet. If desired, brush them with the beaten egg for a golden finish.
- Bake the scones: Bake for 12 minutes, or until the scones feel light and are dry on the bottom.
- Cool and serve: Remove the scones from the oven and let them cool on a wire rack. Serve with clotted cream and jam.
Notes
- Don’t overwork the dough: Mix the ingredients gently to avoid tough scones. Overmixing can make them dense.
- Use cold butter and shortening: Cold fats help create a light and flaky texture. Keep them in the fridge until you’re ready to use them.
- Pat, don’t roll: Pat the dough down with your hands rather than rolling it. This helps maintain the airy texture.
- Space the scones out: Place the scones close together on the baking sheet to encourage them to rise evenly.
- Check the oven temperature: Make sure your oven is fully preheated to 220°C (450°F) to get the perfect golden finish on your scones.
Nigella Buttermilk Scones