James Martin Buttermilk Scones​​​

These buttermilk scones are everything you want with a proper cream tea: tall, tender, and lightly crisp at the edges, with a soft, fluffy centre. The buttermilk adds a gentle tang that keeps them tasting fresh and balances the sweetness beautifully. This is an easy, reliable bake that suits beginners, as long as you keep the dough light-handed. Total time is about 30 minutes, so you can have warm scones on the table quickly.

Ingredients

For the buttermilk scone dough

• 500g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1/2 tsp fine salt
• 75g caster sugar
• 125g unsalted butter, cold and cut into small cubes
• 300ml buttermilk, plus a splash extra if needed
• 1 large egg

For glazing and serving

• 1 egg
• 1 tbsp milk
• Strawberry or raspberry jam, to serve
• Clotted cream, to serve

How to Make James Martin Buttermilk Scones​​​

Oven preparation

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and set it aside while you make the dough.

Mixing the dough

• Combine the dry ingredients: Tip the self-raising flour into a large bowl and whisk in the baking powder, bicarbonate of soda, salt, and caster sugar so everything is evenly distributed.
• Rub in the butter: Add the cold cubed butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Work quickly so the butter stays cool.
• Add the wet ingredients: In a jug, whisk the buttermilk with 1 egg. Pour most of it into the bowl and stir with a cutlery knife or fork until it starts clumping into a soft dough. If there are dry patches, add a splash more buttermilk, a tablespoon at a time.

Shaping

• Bring the dough together gently: Tip the dough onto a lightly floured surface and bring it together with a few quick folds. Avoid kneading, as it will make the scones heavy.
• Cut the scones: Pat the dough to about 2.5 to 3cm thick. Cut into rounds with a 6 to 7cm cutter, pressing straight down without twisting. Re-roll scraps once, very lightly.
• Tray them up: Place the rounds on the lined tray, leaving a little space between them for even baking.

Baking

• Glaze the tops: Beat the remaining egg with 1 tablespoon of milk. Brush just the tops of the scones, keeping glaze off the sides so they rise evenly.
• Bake until risen: Bake for 11 to 13 minutes, or until well risen and a deep golden colour on top. They should feel set and sound slightly hollow when tapped underneath.

Cooling and serving

• Cool briefly: Move the scones to a wire rack and let them cool for 10 minutes. This short rest finishes the crumb so they are not doughy inside.
• Split and serve: Serve warm or at room temperature, split open and topped with jam and clotted cream.

Tips

Why didn’t my scones rise?

The usual culprits are overworking the dough, twisting the cutter, or glazing the sides. Keep the butter cold, handle the dough minimally, press the cutter straight down, and brush egg wash only on the tops.

How do I keep scones soft instead of dry?

Measure flour carefully (spoon into the measure, or weigh it), and stop mixing as soon as the dough comes together. Slightly underbaking is better than overbaking, since scones continue to set as they cool.

Can I make these lighter and fluffier?

Use a very light touch and fold the dough just two or three times before patting it out. Also make sure your oven is fully preheated, as a hot oven gives the best lift.

How do I avoid a sticky dough?

Buttermilk brands vary in thickness. Start by holding back a little liquid, then add only as needed. Dust the surface lightly, but avoid adding lots of extra flour into the dough itself.

Serving Suggestions

• Classic cream tea with strawberry jam and clotted cream
• Serve with lemon curd for a brighter, tangy finish
• Pair with fresh berries and softly whipped cream
• Enjoy with a strong cup of tea or fresh coffee

Storage

Room temperature

Keep scones in an airtight container for up to 2 days. For the best texture, warm them for a few minutes in a low oven before serving.

Refrigerator

I do not recommend refrigerating scones, as the cold air tends to dry them out. If you must, wrap well and use within 3 days, then rewarm gently.

Freezing

Freeze completely cooled scones in a freezer bag or airtight container for up to 3 months. Defrost at room temperature, then warm in a 160°C oven for 5 to 8 minutes to refresh.

Nutrition

• Calories: 245 kcal
• Carbohydrates: 38 g
• Protein: 6 g
• Fat: 8 g
• Saturated fat: 5 g
• Sodium: 320 mg

Nutrition values are estimates and will vary depending on ingredients, portion size, and any toppings.

FAQs

James Martin Buttermilk Scones

Recipe by Milli Rose

0.0 from 0 votes

Course: BakingCuisine: BritishDifficulty: Easy

Servings

10

scones

Prep time

15

minutes

Cooking time

12

minutes

Total time

30

minutes

Calories

245

kcal

27

minutes

Tall, tender buttermilk scones with a light crumb and golden tops. Quick to make and perfect with jam and clotted cream.

Ingredients

• 500g self-raising flour, plus extra for dusting

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 1/2 tsp fine salt

• 75g caster sugar

• 125g unsalted butter, cold and cubed

• 300ml buttermilk, plus a little extra if needed

• 1 large egg

• 1 egg, beaten with 1 tbsp milk (for glazing)

Directions

• Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment.
• Mix flour, baking powder, bicarbonate of soda, salt and sugar. Rub in the cold butter until it looks like fine crumbs.
• Whisk buttermilk with 1 egg, then stir into the dry mix to form a soft dough. Add a splash more buttermilk if it feels dry.
• Tip out, gently pat to 2.5–3cm thick, and cut into rounds. Place on the tray.
• Brush tops with egg wash and bake 11–13 minutes until well risen and golden.
• Cool for 10 minutes on a wire rack, then split and serve with jam and clotted cream.

Notes

• Handle the dough lightly for the best rise.
• Use cold butter and a hot oven for tall, fluffy scones.
• Best eaten the day they’re baked, but they freeze well.