Nigella Buttermilk Scones ​Recipe

This easy and delicious recipe for Nigella’s buttermilk scones is perfect for a quick snack or a cozy afternoon treat. With a crispy golden top and soft, fluffy interior, these scones are made with simple, everyday ingredients. Serve them warm with clotted cream and jam for a classic, comforting indulgence.

Ingredients Needed:

• 430 g all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cream of tartar
• 2 teaspoons superfine sugar
• 4 tablespoons unsalted butter
• 2 tablespoons soft vegetable shortening
• 310 ml buttermilk
• 1 egg, beaten (for egg wash, optional)

Tools:

• 1 large lipped baking sheet or half-sheet pan
• 1 (5 cm / 2-inch) biscuit cutter, preferably fluted

How To Make Buttermilk Scones ​Recipe:

1. Preheat the oven: Preheat to 220°C (425°F) and line a large baking sheet with parchment paper.
2. Combine dry ingredients: In a large bowl, mix the flour, baking soda, cream of tartar, and sugar.
3. Add butter and shortening: Chop the butter and shortening into small pieces, add to the dry mixture, and rub them in until the mixture resembles coarse crumbs.
4. Mix in buttermilk: Pour in the buttermilk, gently mixing until a dough forms.
5. Shape the dough: Lightly flour your work surface, pat the dough into a round-edged oblong about 4.5cm (1 3/4 inches) thick.
6. Cut scones: Use a 5cm (2-inch) biscuit cutter to cut out scones, patting together any leftover dough to make more scones.
7. Arrange on a baking sheet: Arrange the scones close together on the lined baking sheet. Brush the tops with beaten egg if a golden top is desired.
8. Bake: Bake for 12 minutes or until the bottoms feel dry and the scones are light.
9. Cool and serve: Transfer to a wire rack to cool. Serve warm with clotted cream and jam.

Recipe Tips:

• Mix gently: Don’t overwork the dough to keep the scones light and fluffy.
• Use cold butter and shortening: Cold fats make the scones flakier.
• Be quick with buttermilk: Mix and shape the dough fast to avoid tough scones.
• Don’t twist the cutter: Press down straight to help the scones rise evenly.
• Bake right away: Bake the scones immediately after cutting to keep them airy.

How To Store Leftovers?

• Refrigerate: Let the scones cool, then put them in an airtight container. They last for up to 2 days in the fridge.
• Freeze: Wrap the cooled scones in plastic wrap or foil, then store them in a freezer bag. They stay good for up to 1 month. Thaw at room temperature for about 1 hour before serving.

Nutrition Facts:

• Calories: 324 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 575mg
• Potassium: 140mg
• Total Carbohydrate: 39g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 6g

Try More Nigella Lawson Recipes:

• Nigella Buttermilk Birthday Cake
• Nigella Cheese Scones ​Recipe
• Nigella Drop Scones Recipe ​