Easy fluffy scones

Easy fluffy scones

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(86 ratings)

Prep: 10 mins Cook: 12 mins


Makes 9
These are the business - light but with a nice crusty outside

Nutrition and extra info

  • Freezable


  • kcal233
  • fat9g
  • saturates5g
  • carbs36g
  • sugars9g
  • fibre1g
  • protein5g
  • salt0.8g
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  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g cold butter, cut into cubes



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp golden caster sugar
  • 150g pot natural full-fat yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 4 tbsp full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract
  • 1 egg beaten with 1 tbsp milk, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

  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.

  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.

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Comments (90)

adamplaya's picture

Easy to make and went down a treat

ginettep's picture

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.

richardhanney's picture

Brilliant! Very easy to make and very tasty.

georginastevens's picture

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.

kitchenqueen3's picture

So good.....quick to make; light & fluffy....soon gone! Used almond essence as I'd run out of vanilla. Will always use this recipe.

poppy71138's picture

I can't seem to find a reliable recipe for wholemeal scones, possibly with sultanas. Can anybody help please?

marqueuk's picture

Really impressed with how quick and easy this recipe is and the scones came out lovely and fluffy just as described. Will be using it again for sure.

janefairburn's picture

Amazingly light and fluffy - followed the recipe to a T and it was perfect. Made plain this time but will add fruit next time and this is a definite ' keep' recipe.

snowsocom's picture

Very simple, yet full of flavour. Brilliant.

jillprince's picture

Forgot to rate....

jillprince's picture

Great scones with home made raspberry jam .... Yummy ...

fsalihd's picture

This recipe was amazing, I've recently moved to the UK and was quite intimidated by baking scones. They turned out perfect and I served them with lemon curd and clotted cream.

jadeevans32's picture

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.

eloisas's picture

Great recipe. Very easy to make. I would add a bit more sugar next time.

perky2512's picture

Yummy Yummy in my tummy, but they should be twice the size said my two lovely boys.

crg290491's picture

So easy and turned out fantastically. I did reduce the sugar content though, good tip!

dazheathcote's picture

My fool proof scone recipe. Have done these plain and with sultanas and they were yummy. They last for around 5 days in a cake tin.

grogansdaughter's picture

I forgot to rate this recipe in my previous comments. It has to be 5 stars

grogansdaughter's picture

I have never been able to make scones and avoided making them But I decided to use this and Jane Hornby's other recipe and each time they come out large light and fluffy. I now pulse up all the dry ingredients with the butter and pop this in a bag together with 85g sultanas in the freezer. When I am in a hurry I just pour the frozen mix out into a bowl and add all the liquids and continue with the recipe. I use an egg wash on the top but sprinkle the tops with Lavender sugar. They turn out beautifully every time. Yummy!!

naomi98's picture

Best recipe ever... Lovely stretchy dough and very moist. I used 0% fat natural yoghurt and still had a lovely moist texture and a soft flavour. I halved the recipe and made 4 average sized scones and 1 large on :) thank will be teaching someone how to make these.


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