Easy fluffy scones
By Jane Hornby
Cooking time
Prep: 10 mins Cook: 12 minsSkill level
EasyServings
Makes 9These are the business - light but with a nice crusty outside
Nutrition and extra info
Additional info
- Freezable
Nutrition
- kcalories
- 233
- protein
- 5g
- carbs
- 36g
- fat
- 9g
- saturates
- 5g
- fibre
- 1g
- sugar
- 9g
- salt
- 0.8g
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
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Method
- 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.
- 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.
- 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 from Good Food magazine, September 2009
Comments, questions and tips
Comments
Thought this recipe was great, I made the scones without any sugar and tripled the ingredients to make a batch of 12 and enough for more tomorrow. Surprised how quick and easy it was. I also used extra yogurt rather than the milk as described as I had a large tub that needed using up. Served them to hungry family straight from the oven with plum jam and they were a big hit!
Thank you for the recipe. I've just tried it out and the scones have turned out fabulously, nothing like the usual bullets! I didn't have any yoghourt so I substituted it with creme fraiche and since I have a sweet tooth I added some currants as well. The result is light, fluffy and simply delicious.
I never rate/review recipes but thought this deserved a special mention. Made these as part of a mothers day afternoon tea. They took no time/effort at all to make and were beautifully soft with a perfect crunchy outside. I used raisins as i had run out of sultanas and they were lovely. Other recipes I have tried turned out hard/dry. This recipe is perfect. Top marks.
oh my god. these are the best scones i have ever tasted, i made 13 yesterday but they didn't last very long {everyone wanted one} so i doubled up on everything today so we now 30 smaller scones to hand out to the rest of the family. i added a sprinkle of golden sugar once i had egg washed them..............nice addition.