Easy fluffy scones

Easy fluffy scones

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(76 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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heidipie1996's picture
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These were fantastic, the kids love them, also done them with sultanas.

louisecranwell's picture
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Made one plain batch, one with sultanas and these were the scones I've ever tasted. Got a really great reception from family, and they rose really high.

d41d0y's picture
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Speedy, simple and delicious. Will make again and again!

angeyw's picture
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Am having an Afternoon Tea Party in the garden on Sunday and have made 48 of these today. Thus far I'm thrilled with the result but wait to see what freezing will do to them and will definitely warm them up before serving.

stepalm's picture
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Wow, wow, wow.....best scones I've ever tasted.

wizza77's picture
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Brilliant, scrummy, yummy and best of all... easiest, scone recipe ever!

Light, moist, tasty and took 20 mins including cooking time and without a food processor!

klee34's picture
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Simple and tasty!

pountneyl's picture
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A super recipe, one of the best scone recipes I've come across. Light, fruity and well risen!

chris210's picture
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Before my mum passed away she gave me a photocopy of this recipe from Good Food. She always was a great cook and said that after years of baking this is the best recipe she ever found. When I miss her I can bake a batch to share with friends (served with strawberry jam and clotted cream of course) and remember her fondly. Thank you for posting this recipe!

mylerk's picture
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I have a 'go to' scone recipe but was intrigued by this one (hot liquids!!?) so gave it a go. It worked but I wasn't overly impressed. They didn't rise as well as my usual recipe which uses an egg and very, very cold ingredients. I used low fat yog and soy milk so perhaps that has something to do with it. I just added a sprinkle of sugar as I don't like overly sweet scones. The scones were fine but I'll stick with my usual recipe and method in the future.

joankilleen's picture
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These freeze very well.
I did a proper English afternoon tea for some girlfriends here in Switzerland. I also made the Choccolino cake from this site and froze the scones and the layers of the cake so that I just had to warm the scones and serve with jam and cream and put the cake together.
It was all really easy and looked great spread out on my best tablecloth!

techman's picture
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This is a great recipe, my first successful scones, my mum who is 78 said they were the best she had ever tasted and my wife said if she wasn't married to me already she would marry me just for these scones.

Brilliant

karinefrenchy's picture
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First time I bake scones and they were fantastic, so light and fluffy!!!
Perfect for a quick fix for visitors!

eastendlass's picture
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Fantastic recipe - were certainly light and fluffy! And my 11 year old daughter definitely thought they were easy.

les_trois_puits's picture
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Brilliant recipe - so easy and reliable. Not having a plain natural yogurt to hand, we used a vanilla flavoured Activia-type yogurt without adding the vanilla stated in the recipe. Result was excellent.

mousse's picture
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At last! My scones are no longer biscuits. The best recipe I have found in a long time. Downside - waistline!

masakoonishi's picture

Must I use self-raising flour? The recipe already requires baking powder, so is it OK to use regular flour?

craigdakkan's picture
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This is a really easy recipe!
I actually halved the amount of sugar and used a low fat yogurt (because that's what I had in the fridge at the time!) and stirred chunky chopped dates in at the end. I like big rustic scones, so I just dolloped 6 heafty spoonfuls onto the baking tray and washed with milk (I find the egg burns to easily in my oven).

They needed a little longer cooking because of the size, so I just turned down the temp a little and left them a few minutes longer, then let them cool slightly in the warm oven, just to make sure they were baked through. Fantastic with butter or olive spread while warm.

willow81's picture
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My first attempt was a success. Although I only got 6 scones out of the dough not 9. Reading through the comments people do seem to be getting less. I may try a 6cm cutter next time as the scones were a bit on the large side.

Thumbs up from all the family!

erinkirby's picture
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I've never been successful with scones before so thank goodness for this recipe! Wonderfully light and fluffy. After blitzing the flour, salt, baking powder and butter in the food processor, I added some large raisins with the sugar in a bowl and then the wet ingredients. I made 6 quite large scones rather than 9 so they needed a longer cooking time (about 6 mins longer) but were superb. I'll definitely make these again.

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