Easy fluffy scones

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
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Ingredients

  • 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

    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

    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
    Eggs

    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.

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Comments (90)

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.

smallasapeanut's picture
2

The worst scone mix i think i've tried, it was easy to do and they came out looking fab but the taste results were disappointing, rather dry i thought.

my-petal's picture
5

sorry..forgot my star rating...

my-petal's picture
5

I have been making scones since I was about 10 or 11..about 50 years! I have used many different recipes with good and bad results, but my search is over..this is the only recipe I need..I also do not have a processor, and just rubbed the butter in, then added the fruit. I also made plain ones, and they were brilliant. I used Aldi's flour, yogurt and butter. the sweetness is just right for me, and I don't like too sweet a scone..we are all different..

skingdowne_waitrose's picture

I just spent half an hour with a non-cooking 11 year-old and we produced a seriously good result despite some rough handling of the dough! A perfect start for a beginner. Thanks

cakeanyone's picture
4

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
4

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
4

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
5

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

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