Easy fluffy scones

Easy fluffy scones

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(77 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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cakeanyone's picture
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Lovely and light. I don't have a food processor so softened the butter and just mixed it in well with dried ingredients and they were excellent. Peacocks problem with the cherries (above) wouldn't occur using this method.

faypeacock's picture
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I made one batch with sultanas and one batch with cherries. I added the cherries in with the sugar as suggested then carried on with the recipe - the blender pulsed the cherries into such tiny pieces that they were just speckled with pink. This didn't happen with the sultanas as I forgot them so just stirred them in after tipping the mix into the bowl. The sultana ones were great - the cherry ones tasted ok but looked a bit of a mess. Not the best recipe.

Hawie's picture
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The consistency of these scones was fabulous, really light and airy. However, I found them incredibly (and unnecessarily) sweet. I shall certainly try them again, perhaps with half the amount of sugar, although I'm not sure they even need that. The vanilla flavour was a nice twist, but again, a little too strong, and I think I'll just use a few drops next time.

maggibel1's picture
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Excellent recipe. These are the best scones I've ever made and so quick and easy to do.

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