Delia Smith Buttermilk Scones​ Recipe

This savory Delia Smith Buttermilk Scones recipe is made with self-raising flour, tangy Cheshire cheese, fresh chives, buttermilk, and a pinch of cayenne pepper. The result is a batch of incredibly light, fluffy, and cheesy scones, perfect for an afternoon snack. They are wonderful served warm from the oven with butter and make a cozy side for soup, yielding 6 scones.

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Delia Smith Buttermilk Scones Ingredients

For the Scones:

• 6 oz (175 g) self-raising flour, plus a little extra for dusting
• 3 oz (75 g) Cheshire cheese, grated
• 2½–3 tablespoons buttermilk
• 1 rounded tablespoon freshly snipped chives
• ½ teaspoon mustard powder
• 1 oz (25 g) butter, plus a little extra for greasing
• 1 large egg
• ½ teaspoon salt
• A good pinch cayenne pepper

For the Tops:

• A little milk for brushing
• 1 oz (25 g) Cheshire cheese, grated
• A faint sprinkling cayenne pepper

How To Make Delia Smith Buttermilk Scones

1. Preheat the oven: Set your oven to gas mark 7, 425°F (220°C). Generously grease a 10 x 12 inch (25.5 x 30 cm) baking sheet with a little butter.
2. Sift the dry ingredients: Sift the flour into a large bowl. It’s best to hold the sieve up high to get plenty of air into the flour, which helps make the scones light.
3. Add seasonings: Add the mustard powder, salt, and a good pinch of cayenne pepper to the flour and mix them in thoroughly.
4. Rub in the butter: Add the 1 oz (25 g) of butter to the flour. Use just your fingertips to rub the butter into the flour until the entire mixture looks like fine breadcrumbs.
5. Stir in cheese and chives: Add the 3 oz (75 g) of grated Cheshire cheese and the freshly snipped chives. Stir to combine them evenly.
6. Mix the wet ingredients: In a separate small bowl, beat the large egg with 2½ tablespoons of buttermilk.
7. Form a soft dough: Make a small hollow (a “well”) in the center of your dry ingredients. Pour in most of the egg and buttermilk mixture. Use a round-bladed knife to mix, then use your hands to bring the dough together.
8. Adjust the liquid: If the dough seems a little dry, add the remaining ½ tablespoon of buttermilk. You want a soft, smooth dough that leaves the bowl clean.
9. Do not overwork: This is very important. Mix the dough just enough for it to come together. If you knead or mix it too much, your scones will be heavy.
10. Roll out the dough: Turn the dough out onto a lightly floured surface. With a rolling pin, gently and evenly roll the dough to a thickness of 1 inch (2.5 cm). This thickness is vital for a good rise.
11. Cut the scones: Use a 2¼ inch (5.5 cm) fluted cutter to cut out six scones. Press the cutter straight down—do not twist it. You may need to gently gather the leftover dough and re-roll it to get all six.
12. Add the topping: Place the scones on your greased baking sheet. Brush the tops of each scone with a little milk. Sprinkle the remaining 1 oz (25 g) of grated cheese and a faint dusting of cayenne pepper on top.
13. Bake the scones: Bake the scones near the top of the preheated oven for 15–20 minutes. They are ready when they have risen high and are a beautiful golden brown.
14. Serve warm: Let the scones cool for a few minutes on a wire rack. They are best served warm, split open and spread with lots of butter.

Recipe Tips

• Sift From a Height: Don’t just sift the flour; hold the sieve up high. This simple action adds extra air to the flour, which is the first step to getting a light, fluffy scone instead of a dense, heavy one.
• Use Cold Butter: The recipe requires you to “rub in” the butter. This technique works best if your butter is cold. The goal is to create little pockets of fat coated in flour, which will melt in the oven and release steam, making the scones tender and flaky.
• Don’t Overwork the Dough: This is the most important rule of scone making. As soon as the dough comes together, stop. Kneading develops gluten (the protein in flour), which is great for bread but makes scones tough.
• Roll to a 1-Inch Thickness: It might seem thick, but rolling the dough to a full 1-inch (2.5 cm) thickness is crucial. If you roll the dough too thin, the scones won’t have enough “body” to rise upwards and will just spread outwards.
• Press, Don’t Twist: When using your scone cutter, press it straight down and pull it straight back up. If you twist the cutter, you will seal the edges of the scone, which prevents them from rising evenly.

What To Serve Buttermilk Scones

These savory Delia Smith Buttermilk Scones are fantastic on their own, served warm with a generous spread of butter. They are a classic part of an afternoon tea. For a light lunch or a cozy dinner, serve them alongside a bowl of hot soup, such as a creamy tomato, leek and potato, or a hearty vegetable soup. They also pair nicely with a simple green salad.

How To Store Buttermilk Scones Leftovers

• Store at Room Temperature: Scones are always best on the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days. To refresh them, warm them in a low oven for 5-10 minutes.
• Freeze: These scones freeze very well. Place the completely cooled scones in a freezer-safe bag or airtight container, placing parchment paper between layers if needed. They will keep for up to 3 months. Thaw at room temperature or reheat gently from frozen in the oven.

Delia Smith Buttermilk Scones Nutrition Facts

• Calories: 220 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 350mg
• Total Carbohydrate: 19g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 9g

Frequently Asked Questions

• Can I use a different cheese? Yes. The recipe suggests Cheshire, which is crumbly and adds a mild, tangy flavor. However, Delia notes you can use any hard cheese you have. A strong, sharp cheddar or Red Leicester would be excellent substitutes.
• What if I don’t have buttermilk? Buttermilk’s acidity is key to a tender scone. If you don’t have any, you can make a quick substitute. Add ½ tablespoon of lemon juice or white vinegar to 3 tablespoons of regular milk. Let it sit for 5-10 minutes; it will thicken slightly and be ready to use.
• Why are my scones heavy and not fluffy? This is almost always caused by overworking the dough. You must mix the dough just until it comes together. Kneading it like bread will develop gluten and make the scones tough and dense.
• Can I use plain flour instead of self-raising? If you only have plain (all-purpose) flour, you can use it by adding 2 teaspoons of baking powder. Sift the baking powder in with the flour and seasonings in step 2.

Try More Recipes:

• Delia Smith Bread Sauce​ Recipe
• Delia Smith Braised Red Cabbage​ Recipe
• Delia Smith​ Christmas Chutney Recipe