Nigella Buttermilk Scones ​Recipe

This easy buttermilk scone recipe makes a perfect treat for breakfast or afternoon tea. With a light, fluffy texture and a golden, crisp exterior, these scones are simple to make and can be customized with your favorite toppings like clotted cream and jam. Ideal for any occasion, these scones are sure to impress!

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 ​