I remember the first time I attempted to bake scones. It was a rainy Saturday, the kind of day that beckons you to cozy up in the kitchen. I had this image in my mind of perfectly golden scones, warm from the oven, with a soft crumb that would melt in your mouth. But instead, I ended up with something closer to bricks than the flaky, airy texture I had imagined. I was determined to try again, and that’s when I came across Nigella Lawson’s buttermilk scones recipe.
Nigella has this incredible way of making baking feel like an effortless adventure. Her recipes have a comforting quality, like she’s right there with you in the kitchen, encouraging you. When I tried her buttermilk scones, the result was a complete transformation from my previous attempts. The scones were buttery, slightly tangy from the buttermilk, and had the perfect crumb. They were everything I wanted in a scone-and more. Ever since, this recipe has been a staple in my kitchen.
Nigella Lawson’s Buttermilk Scones Recipe
What makes Nigella Lawson’s buttermilk scones so special? It’s the simplicity of it all. No frills, just pure, delightful scones. The beauty of these scones lies in the buttermilk, which adds a depth of flavor that makes them richer and fluffier than your standard scone recipe.
I love that Nigella’s recipe requires minimal fuss. There’s no need to worry about overworking the dough or keeping everything cold like some scone recipes insist on. It’s all about getting the balance right and trusting the process.
Ingredient List
Here’s what you’ll need:
- Self-raising flour – This is a crucial part of the recipe. It helps the scones rise without the need for additional baking powder. It gives them that light, airy texture.
- Cold butter – Butter is the heart of a good scone. It brings richness to the flavor and helps create a tender crumb.
- Caster sugar – Just a touch of sweetness. You don’t want your scones to be overly sweet, but this small addition balances out the tanginess from the buttermilk.
- Buttermilk – The star ingredient. The buttermilk not only gives the scones their flavor but also contributes to their soft texture.
- Pinch of salt – Enhances all the other flavors. A little salt can bring out the richness of the butter and buttermilk.
- Egg wash (optional) – For a golden, shiny finish that makes the scones look irresistible.
How To Make Nigella Lawson’s Buttermilk Scones?
Let’s get into the fun part: baking them.
- Preheat the oven to 220°C (200°C for fan ovens) or 425°F. Make sure it’s nice and hot, as a hot oven helps the scones rise quickly.
- Mix the dry ingredients. In a large bowl, sift together the self-raising flour and salt. Sifting ensures there are no lumps and helps the flour incorporate better into the butter. Add the caster sugar at this stage too.
- Cut in the cold butter. Dice the butter into small cubes. Add it to the flour mixture and use your fingertips to rub the butter into the flour. This step is all about working quickly to avoid melting the butter. The goal is to create a breadcrumb-like texture, with pea-sized chunks of butter throughout.
- Add the buttermilk. Make a well in the center of the flour mixture and pour in the buttermilk. Stir gently with a spoon until it just comes together into a dough. You don’t need to overwork it, just enough to bring everything together.
- Turn out onto a floured surface. Gently tip the dough out onto a lightly floured surface and press it out to about 3-4 cm thick. Be careful not to knead it too much. You want a light touch to keep the texture soft and airy.
- Cut out the scones. Using a round cutter (about 5 cm), cut out your scones. Don’t twist the cutter when you press down-just straight up and down. Twisting can prevent the scones from rising properly. Gather the dough scraps and gently press them together to cut more scones.
- Place on a baking tray. Arrange the scones on a baking tray lined with parchment paper. Brush the tops with a little buttermilk or an egg wash for that beautiful golden finish.
- Bake. Pop the scones into the oven and bake for 12-15 minutes, or until they’re golden brown on top and sound hollow when tapped on the bottom.
- Cool and serve. Let the scones cool for a few minutes on a wire rack. Serve them warm with clotted cream, jam, or whatever toppings you prefer.
Things I Learned
- Don’t overwork the dough. This was a game-changer for me. Initially, I tried to knead the dough like I was making bread, but that only made the scones dense. A gentle touch is key to getting them light and fluffy.
- The importance of cold butter. Cold butter is a must! It helps create flaky layers and gives the scones their tenderness. I’ve tried using softened butter before, and the texture just isn’t the same.
- Buttermilk makes all the difference. The tanginess from the buttermilk balances out the richness of the butter. If you don’t have buttermilk, you can make a quick substitute with milk and a dash of lemon juice or vinegar, but I highly recommend sticking with the real thing.
- Don’t twist the cutter. This tip took me a while to figure out. Twisting the cutter can cause the scones to rise unevenly, so press straight down. It’s the little things that make a big difference.
- You can freeze the dough. If you want to make the scones ahead of time, the dough freezes beautifully. Just cut out the scones, pop them on a tray, and freeze them. Once frozen, transfer to a bag and bake from frozen whenever you fancy fresh scones.