Easy fluffy scones

Easy fluffy scones

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(75 ratings)

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Cooking time

Prep: 10 mins Cook: 12 mins

Skill level

Easy

Servings

Makes 9

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

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

  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.

Recipe from Good Food magazine, September 2009

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Comments

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janefairburn's picture
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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
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Very simple, yet full of flavour. Brilliant.

jillprince's picture
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Forgot to rate....

jillprince's picture
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Great scones with home made raspberry jam .... Yummy ...

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

perky2512's picture
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Yummy Yummy in my tummy, but they should be twice the size said my two lovely boys.

crg290491's picture
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So easy and turned out fantastically. I did reduce the sugar content though, good tip!

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

grogansdaughter's picture
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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
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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.

samraw's picture
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lovely! polished off very quickly....

minicoopergirl's picture
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Made and sampled these a few minutes ago, the baking time needed a bit longer 20 - 25mins, took these out at 20mins and still looked pale but cooked, were light and fluffy would have prefferd them slightly browner (will do that next time) apart from that the otherhalf has nearly polished off the lot so must have been ok!

padocon's picture

I suggest the scones are cooked at 170 dregs fanh for 20 mins until golden brown

pollyparrot2's picture

Maxine - you don't say how much grated cheese and mustard powder. I am sure I am not the only one who would love to know. Please reveal!

maxineanne's picture
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Used this recipe to make cheese scones, took out the sugar and vanilla and replaced with grated cheese and mustard powder, excellent. I have just made 240 scones(120 Cheese, 120 sweet) for a caterer who was let down at the last minute. Not a single scone left and everyone commented favorably on them. Got myself a full time job!! Thank you for this excellent recipe.

peagreenchick's picture
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so easy and very light and fluffy

nanajan's picture
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well what can I say..... loved them, will make more tomorrow, yum yum.....

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