Name: Easy fluffy scones
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: Makes 9
Cuisine: British
Ingredients: 350g self-raising flour plus more for dusting; ¼ tsp salt; 1 tsp baking powder; 85g cold butter cut into cubes; 4 tbsp golden caster sugar; 150g pot natural full-fat yogurt; 4 tbsp full-fat milk; 1 tsp vanilla extract; 1 egg beaten with 1 tbsp milk, to glaze

Home
Recipes
Easy fluffy scones

Easy fluffy scones

Jane Hornby

Save recipe

Makes 9

Easy

Prep: 10 mins

Cook: 12 mins

A star rating of 4.8 out of 5.169 ratingsRate

loading...

These are the business - light but with a nice crusty outside

Freezable

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

No-cook strawberry jam

A star rating of 3.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

350g self-raising flour

plus more for dusting
¼ tsp salt
1 tsp baking powder
85g cold butter

cut into cubes
4 tbsp golden caster sugar
150g pot natural full-fat yogurt
4 tbsp full-fat milk
1 tsp vanilla extract
1 egg

beaten with 1 tbsp milk, to glaze

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal233
fat9g
saturates5g
carbs36g
sugars9g
fibre1g
protein5g
salt0.8g

low

Method

step 1

Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
step 2

Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it’s all in, stop.
step 3

Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times – just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.

RECIPE TIPS

VARIATIONS

Add 85g sultanas or chopped glacé cherries in with the sugar if you like.

FREEZING TIP

To freeze for up to a month, seal cold baked scones into freezer bags, squeezing out any air. Defrost at room temperature, then heat in a low oven for a few mins to perk them up.

Recipe from Good Food magazine, September 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.169 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now