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Delia Smith Buttermilk Scones Recipe

Delia Smith Buttermilk Scones Recipe

Delia Smith's buttermilk scones recipe gives you extra tender, extra tall scones thanks to the acidity in buttermilk.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 8 Scones
Course: Dessert
Cuisine: British
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 225 g self-raising flour plus extra for dusting
  • A pinch of salt
  • 1 tsp baking powder
  • 50 g cold unsalted butter cubed
  • 25 g caster sugar
  • 150 ml buttermilk plus a little extra for brushing
  • 1 tsp vanilla extract optional

Method
 

  1. Preheat oven to 220°C (200°C fan / Gas 7). Line a baking tray with parchment.
  2. Sift flour, salt and baking powder into a bowl.
  3. Rub in the cold butter until it resembles fine breadcrumbs.
  4. Stir in the sugar.
  5. Mix in most of the buttermilk with a knife until the dough comes together.
  6. Pat gently into a 2cm-thick round.
  7. Cut out scones, pressing straight down.
  8. Place on the tray, brush with buttermilk, and bake for 10–12 minutes.
  9. Cool briefly before serving warm.

Notes

Use cold buttermilk for the best rise.
Don't overmix once the buttermilk is added.
No buttermilk? Stir a tablespoon of lemon juice into regular milk as a substitute.
Bake straight after cutting for the best reaction with the baking powder.
Freeze baked scones for up to 3 months.