There are moments in life when the kitchen becomes more than just a space to prepare meals-it turns into a sanctuary, a place where time slows down, and you can create something that’s both comforting and delightful. For me, making scones is one of those rituals that fills the house with the kind of warm, inviting aroma that’s impossible to resist. And if you’ve ever tried Nigella Lawson’s buttermilk scones, you know exactly what I mean.
Nigella has a way of making even the simplest recipes feel like a luxurious treat. Her buttermilk scones, with their perfect balance of light, flaky texture and subtle tang from the buttermilk, are nothing short of magic. They remind me of the scones I’d have in cozy cafes, sitting by the window with a warm cup of tea on a rainy afternoon. This recipe, in particular, always brings a sense of nostalgia. There’s something about the ease of it, the soft, tender crumb that just pulls me back to those carefree afternoons. The beauty of these scones is in their simplicity-no complex ingredients or overly fussy steps-just honest, straightforward baking that delivers every single time.
Nigella Lawson’s Buttermilk Scones Recipe
When I think about Nigella’s approach to cooking, it’s all about making the process feel approachable and enjoyable. These buttermilk scones are a perfect example. There’s no need to spend hours kneading or worrying about overworking the dough. The recipe encourages you to embrace the simplicity of it all, with a few key ingredients coming together to create something that feels far more sophisticated than the effort required.
I first came across this recipe when I was looking for a quick but satisfying treat for a tea party I was hosting. I wanted something that would feel special without requiring too much effort, and Nigella delivered exactly that. It’s a classic example of how great baking doesn’t have to mean working with a long list of obscure ingredients or complicated techniques-it’s all about understanding the balance of flavors and textures.
Ingredient List
What I love about Nigella’s buttermilk scones is that the ingredients are straightforward and often things I already have on hand. No running to the store for specialty items. Here’s the list you’ll need:
- 225g self-raising flour: This is your base. Self-raising flour gives the scones that perfect lift without needing to add separate baking powder.
- 1/2 tsp baking soda: For that extra lightness and a subtle lift.
- 2 tbsp caster sugar: A little sweetness, just enough to balance the richness of the buttermilk.
- Pinch of salt: To bring out all the other flavors.
- 55g cold butter: The colder, the better. Cold butter makes for flakier scones, which is what you want.
- 150ml buttermilk: The star ingredient. Buttermilk adds that slight tang and a rich softness to the scones.
- Milk, for brushing: Just a light brushing of milk on top before baking gives them a golden, glossy finish.
That’s it. A handful of ingredients, and with each one serving a specific purpose, there’s no room for anything unnecessary. It’s the kind of recipe that feels forgiving, almost like it’s impossible to mess up, which is great for a novice baker like me who’s still learning the ropes.
How To Make Nigella Lawson’s Buttermilk Scones?
The first time I made these, I was amazed at how easy they were. Here’s the step-by-step process:
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Preheat The Oven And Prepare The Baking Tray
Start by preheating your oven to 220°C (or 200°C for fan ovens). While the oven’s heating up, line a baking tray with parchment paper. This part is pretty straightforward, but it helps set the stage for everything to come.
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Sift The Dry Ingredients
Sift the self-raising flour, baking soda, and salt into a large bowl. This not only ensures there are no lumps but also helps with the texture of the scones. The lightness of the sifted flour really does make a difference, something I didn’t realize at first.
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Rub In The Butter
Cut the cold butter into small cubes, and then rub it into the flour with your fingertips. I remember the first time I did this-it felt like something from a childhood memory, rubbing butter into flour, the old-school way of making pastry. The key here is to work quickly, so the butter stays cold and doesn’t melt. You want a crumbly, breadcrumb-like texture. It should feel soft, but not greasy.
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Add The Sugar And Buttermilk
Stir in the sugar, then pour in the buttermilk. The dough will come together pretty quickly, and it should be slightly sticky. Don’t worry if it’s a little messy; it’s part of the charm. Resist the urge to overwork it, as that can make the scones tough. Lightly mix the dough until it’s just combined.
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Shape The Dough
Turn the dough out onto a floured surface, gently pressing it out into a round shape. I love this part-there’s something so satisfying about shaping the dough. You don’t want to roll it out like you would for pie dough. Just press it down gently to about 2-3 cm thick.
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Cut And Brush With Milk
Using a sharp cutter (I use a 5 cm round one), cut out the scones, pressing straight down without twisting the cutter. Arrange them on your prepared tray. Before popping them in the oven, brush the tops with a little milk to give them that golden shine.
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Bake
Now comes the magical part-baking them for around 10-12 minutes at 220°C, or until they’re puffed up, golden, and irresistible. The house will smell amazing.
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Cool And Serve
Once out of the oven, let them cool for just a minute or two, then serve warm with your favorite jam, clotted cream, or just as they are with a nice cup of tea. The beauty of these scones is that they’re fantastic on their own, but they also welcome the company of toppings.
Things I Learned
While I’ve baked plenty of scones before, making Nigella’s recipe taught me a few valuable lessons about simplicity and patience. First, the cold butter is crucial. I thought it wouldn’t make that much of a difference, but when I saw the way the scones rose, I realized that the texture would have been completely different without it. The cold butter helps create those lovely, flaky layers.
Also, don’t rush the dough. At first, I was tempted to knead it like bread, but with scones, gentleness is key. The more you handle the dough, the denser the scones will be. I also learned that sometimes, less is more. These scones don’t need any fancy add-ins like raisins or cheese-just the basics are enough.
Finally, I’ve learned to trust the process. Scones don’t need to be perfect; they just need to be fresh out of the oven and served with love.