Mary Berry Buttermilk Scones Recipe

This light and fluffy Mary Berry Buttermilk Scones is made with self-raising flour, rich butter, and tangy buttermilk, ready in just 30 minutes. Breaking open the warm, golden crust reveals a soft crumb that practically begs for thick cream and jam. I love making these on quiet weekend mornings.

Why This Classic Works

I used to struggle with heavy, dense bakes until I learned the secret to a proper scone. Using buttermilk adds a tenderising tang that regular milk simply cannot match.

The real trick I discovered is handling the dough as little as possible. Overworking it develops gluten, but keeping a light touch ensures they rise beautifully every single time.

Mary Berry Buttermilk Scones Ingredients

• 450g self-raising flour
• 2 tsp baking powder
• 100g unsalted butter, softened
• 50g caster sugar
• 2 large eggs
• 150ml buttermilk
• 1 tbsp milk (for glazing)

How To Make Mary Berry Buttermilk Scones

1. Preheat and Prepare: Preheat the oven to 220C (200C fan) and lightly grease two baking trays.
2. Rub the Butter: In a large bowl, combine the flour and baking powder, then rub in the softened butter with your fingertips until the mixture resembles fine breadcrumbs.
3. Add the Wet Ingredients: Stir in the caster sugar. In a separate jug, beat the eggs and buttermilk together, then pour into the dry mixture.
4. Bring Together: Mix gently with a fork until it forms a soft dough, being careful not to overwork the mixture.
5. Shape and Cut: Turn the dough onto a floured surface, pat it down lightly to 2cm thickness, and stamp out rounds using a 5cm cutter.
6. Bake: Place on the trays, brush the tops with a little milk, and bake for 12 to 15 minutes until risen and golden brown.

Recipe Tips

• Do not twist the cutter: Pressing straight down ensures the scones rise evenly without lopsided tops.
• Use a light touch: Pat the dough instead of rolling it heavily with a rolling pin to maintain a tender crumb.
• Watch the oven temperature: A hot oven is crucial for that rapid rise, so ensure it is fully preheated before placing the trays inside.

What To Serve With Buttermilk Scones

Serve these warm with generous dollops of authentic Cornish clotted cream and strawberry jam. They also pair wonderfully with a hot pot of Earl Grey tea or a light fruit salad for brunch.

How To Store

Keep cooled scones in an airtight container at room temperature for up to two days. You can also freeze them for up to three months and gently reheat in a warm oven before serving.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but you can make an easy substitute by adding a tablespoon of lemon juice to regular milk and letting it sit for five minutes before using.

Why did my scones not rise?

This usually happens if the baking powder is expired or if the dough was rolled too thinly before cutting.

Should I put jam or cream first?

That depends entirely on whether you prefer the Cornish or Devonshire method. Both taste excellent no matter the order.

Nutrition

• Calories: 210 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 220mg
• Total Carbohydrate: 29g
• Protein: 5g

Try More Recipes:

• Mary Berry Gluten Free Scones Recipe
• Mary Berry Cheese and Herb Scones Recipe
• Mary Berry British Scones Recipe