James Martin Buttermilk Scones

These James Martin buttermilk scones are soft, tall, and beautifully light with a gentle tang from the buttermilk. They have a tender crumb, a golden crust, and that classic bakery-style rise that makes them perfect for splitting and filling. This is an easy, reliable bake suitable for beginners, yet satisfying for experienced home bakers. From start to finish, they are ready in about 30 minutes.

Ingredients

For the scones

• 450g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• ½ tsp fine salt
• 75g unsalted butter, cold and diced
• 50g caster sugar
• 250ml buttermilk, plus extra for glazing

How to Make James Martin Buttermilk Scones

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place it in the middle of the oven for even baking.
• Mix the dry ingredients: Sift the flour, baking powder, and salt into a large bowl. Stir in the caster sugar until evenly combined.
• Rub in the butter: Add the cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold.
• Add the buttermilk: Pour in most of the buttermilk and mix gently with a round-bladed knife until the dough just comes together. Add a splash more if needed.
• Shape the dough: Turn the dough out onto a lightly floured surface. Pat it out gently to about 2.5cm thick, taking care not to overwork it.
• Cut the scones: Using a floured 5cm cutter, press straight down to cut out scones. Place them close together on the tray for a better rise.
• Glaze and bake: Brush the tops lightly with buttermilk. Bake for 12 to 15 minutes until well risen and golden.
• Cool slightly: Transfer to a wire rack and allow to cool for 5 minutes before serving warm.

Tips for Perfect Buttermilk Scones

Why didn’t my scones rise well?

Make sure the oven is fully preheated and avoid twisting the cutter when cutting the dough, as this can seal the edges.

Can I make the dough softer?

Yes, a slightly sticky dough gives lighter scones. Avoid adding too much flour when shaping.

How do I keep scones light?

Handle the dough as little as possible and keep all ingredients cold, especially the butter.

Serving Suggestions

• Serve warm with clotted cream and strawberry jam
• Enjoy with butter and honey
• Pair with afternoon tea or fresh coffee

Storage

Room temperature

Keep in an airtight container for up to 2 days. Best enjoyed on the day of baking.

Refrigerator

Not recommended, as refrigeration can dry the scones.

Freezing

Freeze once completely cooled for up to 3 months. Defrost at room temperature and reheat briefly.

Nutrition

• Calories: 240 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 7g
• Saturated fat: 4g
• Sodium: 280mg

Nutrition values are estimates and may vary.

FAQs

James Martin Buttermilk Scones

Recipe by Milli RoseCourse: BakingCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, tall buttermilk scones with a light crumb and classic golden finish. Perfect served warm with jam and cream.

Ingredients

• 450g self-raising flour

• 1 tsp baking powder

• 75g unsalted butter, cold

• 50g caster sugar

• 250ml buttermilk

• ½ tsp salt

Directions

• Preheat oven to 200°C (180°C fan) and line a baking tray.
• Mix flour, baking powder, salt, and sugar in a bowl.
• Rub in butter until breadcrumb texture forms.
• Add buttermilk and gently form a soft dough.
• Cut out scones and place on tray.
• Bake for 12–15 minutes until risen and golden.
• Cool slightly and serve warm.

Notes

• Do not overwork the dough.
• Use a straight cutter for best rise.
• Scones freeze well once cooled.