Menu
Easy fluffy scones

Easy fluffy scones

  • 1
  • 2
  • 3
  • 4
  • 5
(84 ratings)

Prep: 10 mins Cook: 12 mins

Easy

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

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal233
  • fat9g
  • saturates5g
  • carbs36g
  • sugars9g
  • fibre1g
  • protein5g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp 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

    butt-err

    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

    yog-ert

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

  • 4 tbsp full-fat milk

    Milk

    mill-k

    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

    Egg

    egg

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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (88)

mousse's picture
5

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
4

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
4

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
5

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.

mushtywoof's picture
5

Made these with my 7 yr old daughter, they were easy to make and tasted delicious, esp with cream and jam. Will make again.

thomaspcat's picture
5

Excellent results every time.

indybob's picture
5

I've never made scones before and these were great! turned out really light and fluffy =)

neelzp's picture
5

Me and my 5 year old son have just managed to cook some fab scones using this recipe, they came out so nice we didn't even wait for them to cool down! Slap some cream and jam.. off we go! Excellent!

redsetter5's picture
5

Just great - fast to make and even faster being eaten!
A lovely recipe that's so easy to do.

scottyjill's picture

I only got the recipe today 24/5/2010 i made the scones as it says and they turned out loverly and the taste beautiful i will be doing them again.

janty701's picture
5

Amazing recipe. I double the ingredients in my Kenwood when friends come round and the results are always perfect.

minettc3's picture
5

Best ever turned out perfect. So good I made another batch for my mother.

normalowe's picture
5

I have made scones using various recipes. This is the best ever.
I made them with my 3 year old grandson and they still turned out great. He loves them! I've tried them plain and with raisins and sultanas. I'm going to try them with dates and with cheese and a little mustard.

nancourt's picture

Has anyone tried making these with gluten free flour? I am coeliac.

zenyogi's picture
5

My scones are usually like bricks, but this recipe worked perfectly. I made these by hand (no food processor), they were really quick and came out very light and fluffy. Very nice served with cream cheese and bramble jelly.

Frantic Flapjack's picture
4

Lovely scones but I took CFL recipes tip and halved the sugar and they turned out fine. However, I only got 5 scones from the recipe and it says it should make 9. They were very tall though :)

ardanbothar's picture
5

Best scones I've tasted!! Easy to make and bake!! I make a fresh batch everyday!!! The children love them!!!

beamuffin's picture
5

very easy and very quick, this recipe deserves five stars!

stesar's picture
5

I made this & they were the best scones I have ever made. We enjoyed them.

Pages

Questions (4)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.