Mary Berry Buttermilk Scones Recipe

These Mary Berry buttermilk scones are extra soft, light, and slightly tangy, thanks to the buttermilk. Keeping the dough slightly sticky and handling it as little as possible ensures a perfect rise. Enjoy them warm with butter and jam!

Ingredients Needed

• 3 cups (375g) all-purpose flour, plus extra for dusting
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup (55g) salted butter, softened
• ¼ cup (50g) sugar
• 1 cup (240ml) buttermilk
• 1 extra-large egg, beaten
• A little milk or extra buttermilk, for brushing

How To Make Mary Berry’s Buttermilk Scones

1. Preheat the Oven: Set the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
2. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Rub in the Butter: Add the softened butter and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs.
4. Mix the Dough: Pour in the buttermilk and most of the beaten egg (reserving a little for brushing). Stir gently with a spoon or your hands until a soft dough forms. If it feels too dry, add a little extra buttermilk.
5. Shape the Scones: Lightly flour a surface and turn the dough onto it. Knead lightly, then roll it out to ¾ inch thick. Use a 2-inch fluted cutter to cut out scones, pressing straight down without twisting. Gather the scraps, knead lightly, and cut more scones.
6. Bake the Scones: Place the scones on the prepared baking sheet. Brush the tops with the reserved egg or a little milk. Bake for 12–15 minutes, until golden brown and well-risen. Transfer to a wire rack and cover with a clean tea towel to keep them soft.
7. Serve: Enjoy warm with butter, clotted cream, or jam.

Recipe Tips

• Use cold buttermilk for the best texture.
• Don’t overwork the dough, or the scones may turn dense.
• For extra softness, cover the warm scones with a tea towel after baking.
• Add-ins like raisins or dried cranberries can be mixed into the dough for a fruity version.

How To Store These Buttermilk Scones

At Room Temperature: Keep in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes to refresh them.

In the Freezer: Let the scones cool completely, then freeze in an airtight bag for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 10 minutes before serving.

Nutrition Facts (Per Scone)

• Calories: 180
• Carbs: 29g
• Protein: 4g
• Fat: 5g
• Sugar: 6g
• Fiber: 1g
• Sodium: 220mg

Try More Recipes:

• Mary Berry Fruit Scones
• Mary Berry Very Best Scones
• Mary Berry Wholemeal Scones
• Mary Berry Cheese Scones