Delia Smith Buttermilk Scones Recipe

These buttermilk scones are soft, tender, and lightly golden, with a gentle tang that makes them especially delicious with butter, jam, or clotted cream. Inspired by the careful, unfussy style of Delia Smith, this is a reliable recipe that suits both confident bakers and complete beginners. The texture is light without being crumbly, and the flavour is clean and comforting. From start to finish, they take around 35 minutes, making them ideal for a relaxed morning bake.

Ingredients

For the scones

450g self-raising flour, plus extra for dusting
1 tsp baking powder
75g unsalted butter, chilled and cubed
50g caster sugar
300ml buttermilk
1 medium egg, beaten

For glazing

A little extra buttermilk or milk

How to Make Delia Smith Buttermilk Scones

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment so the scones do not stick.
Mix the dry ingredients: Sift the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs
Add the sugar Stir in the caster sugar, making sure it is evenly distributed.
Bring the dough together: Pour in the buttermilk and most of the beaten egg. Use a round-bladed knife to bring everything together into a soft, slightly sticky dough
Shape the scones: Turn the dough out onto a lightly floured surface. Pat it out gently to about 2.5cm thick. Cut out rounds using a plain cutter, pressing straight down without twisting.
Glaze and bake: Place the scones on the prepared tray, brush the tops lightly with milk or buttermilk, and bake for 12 to 15 minutes until well risen and lightly golden.
Cool slightly: Transfer the scones to a wire rack and allow them to cool for a few minutes before serving warm.

Tips for Perfect Buttermilk Scones

Why did my scones spread instead of rising?

This usually happens if the dough is too wet or handled too much. Keep everything light and quick, and avoid adding extra liquid unless absolutely necessary.

How do I get a really good rise?

Make sure the oven is fully preheated and cut the scones cleanly without twisting the cutter, which can seal the edges.

Can I make the dough ahead of time?

It is best baked straight away, but you can cut the scones and chill them for up to one hour before baking if needed.

Serving Suggestions

Serve warm with clotted cream and strawberry jam
Enjoy with salted butter and honey
Pair with afternoon tea or a simple cup of coffee

Storage

Room temperature

Keep cooled scones in an airtight tin for up to 2 days. Warm gently before serving for best texture.

Refrigerator

Not recommended, as refrigeration tends to dry out scones.

Freezing

Freeze unglazed scones once cooled for up to 3 months. Defrost at room temperature and warm through in the oven.

Nutrition (per scone)

Calories: 210 kcal
Carbohydrates: 34g
Protein: 5g
Fat: 6g
Saturated fat: 3.5g
Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I bake these as drop scones?

Yes, spoon the dough onto the tray instead of cutting it, but expect a more rustic shape and slightly softer texture.

What size cutter works best?

A plain 5cm cutter gives classic-sized scones that bake evenly.

Can I use plain flour instead of self-raising?

Yes, add an extra 2 teaspoons of baking powder if using plain flour.

Are these suitable for children?

Yes, they are lightly sweet and very mild, making them ideal for all ages.