Mary Berry Buttermilk Scones
Mary Berry Buttermilk Scones are traditional British scones made with buttermilk instead of regular milk. The acidity of buttermilk reacts with the raising agent to create a softer texture and a slightly richer flavour. The result is a scone that’s fluffy inside, lightly crisp on the outside, and ideal for serving with jam and cream.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8
- Category: Snack
- Method: Baking
- Cuisine: British
Ingredients
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Self-raising flour: 350 g
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Cold unsalted butter: 85 g, diced
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Caster sugar: 3 tablespoons
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Salt: a pinch
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Buttermilk: 175–200 ml
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Egg: 1, beaten (for glazing)
Instructions
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Preheat the oven – Heat the oven to 220°C (200°C fan) and line a baking tray.
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Mix dry ingredients – Add flour, salt, and caster sugar to a bowl and stir well.
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Rub in the butter – Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
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Add the buttermilk – Pour in most of the buttermilk and mix gently with a knife to form a soft dough.
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Bring the dough together – Add a little more buttermilk if needed, keeping the dough soft but not sticky.
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Roll and cut – Turn out onto a floured surface, pat to about 2.5 cm thick, and cut out scones without twisting the cutter.
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Glaze lightly – Brush the tops with beaten egg, taking care not to drip down the sides.
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Bake until risen – Bake for 12–15 minutes until well risen and lightly golden.
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Cool slightly – Transfer to a wire rack and allow to cool before serving.
Find it online: https://maryberrycooks.co.uk/mary-berry-buttermilk-scones/