Easy fluffy scones

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)

samraw's picture

lovely! polished off very quickly....

minicoopergirl's picture

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

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

so easy and very light and fluffy

nanajan's picture

well what can I say..... loved them, will make more tomorrow, yum yum.....

heidipie1996's picture

These were fantastic, the kids love them, also done them with sultanas.

louisecranwell's picture

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

Speedy, simple and delicious. Will make again and again!

angeyw's picture

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

Wow, wow, wow.....best scones I've ever tasted.

wizza77's picture

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

Simple and tasty!

pountneyl's picture

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

chris210's picture

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

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

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

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.


karinefrenchy's picture

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


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