Buttermilk Scones

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I just made these for my daughter's tea party and there were none left when it was over. They were very easy to make and Nigella was right when she said it should take 20 minutes from start to finish. The scones came out of the oven light and fluffy, and quite tasty. You may need to add a touch more vegetable shortening, though, as one reviewer suggested. I will definitely be making these again just for snacking on around the house!

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The BEST BISCUIT RECIPE ever and the only one there is. I've tried recipes from Paula deen to Alton brown but nothing makes excellent biscuits like this recipe. thanks Nigella, I knew I won't be disappointed. You are a great cook!!!

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the exact recipe turns out a bit to floury for my tastes so I suggest increasing the butter a tablespoon or two. In truth, I probably wont use this recipe again. The best scones aren't labor intensive in any event. The secret to tender light scones (as well as it's cousin the Southern biscuit is to not manhandle the dough. Cut the butter and shortening with a pastry cutter and then add the liquid to a well in the flour mixture and stir just until it comes together. dont ever knead the dough but rather gently form it into a patty that you can cut into circles.

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I liked the idea of not having to roll scones out but there is NO SALT WHATEVER in this recipe and they taste like NOTHING unless you top them HEAVILY.

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Sooo.. easy. Just the right density. I brushed cream over the tops before baking and sprinkled them with raw sugar and ground cinnamon. Served with whipped cream and rasperry jam. Yum

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I made these a few times earlier this year.Yum! While I also love most of Ina's scone recipes, these are less labor intensive, yet still give you the flavor you only get from homemade baked goods.

Though this is not in the base recipe, I find sprinkling the scones with milk after the egg wash gives the scones a better color and nicer sheen, and helps keep the outside crispy longer, even when gently reheated in the oven. I learned that trick from another more old-fashioned scone recipe.

This is a great scone recipe for beginner home bakers who want to tackle something different than the usual chocolate chip cookies, but also not make more than you and those you share them with can eat at one time, and like American southern biscuits, you can make them savory or sweet depending how you play with what goes in or with them from the base recipe. Highly recommended from this satisfied home baker!

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These are easy to make, and heavenly to eat! They are FAR better than any scones I have purchased. They are bliss eaten with Nigella's jumbleberry jam recipe!!
I made two batches for Easter and they went down in minutes! Please try these.

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I was a bit worried at first with that much flour, but they turned out nice and fluffy, yet filling. One was enough, especially with jam and cream. You need something with flavor to complement them because they are a bit bland, but the texture is so nice, it's worth it. Also, I agree that you don't need to punch out the triangle shapes in the circular formation. Go with the biscuit cutter approach. Nice and fast and simple!

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Please give these a try.Also,roll out thicker than a flat pastry for pie. They come out looking very tall and lovely.Please don't cut into triangles in a circle like here in the States. Twisting will also cause these lovelies to stay from rising 'proper'. A nice, hot cuppa Tea is Divine with them too!If you find Wilkin & Son's Tip~Tree Strawberry Preserves, you'll never look back.