Easy fluffy scones

Easy fluffy scones

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(85 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
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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.

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Comments, questions and tips

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Comments (88)

Clairie2807's picture
3.75

Turned out great. The best scones I've ever made. Only added 1 egg to the dough.

shirefarm's picture
0

I have been making scones for years and usually stick to the same recipe but fancied a change. Goodness knows how I went wrong but I followed the recipe exactly and they were truly awful. Stayed stodgy in the middle so I think too much liquid in recipe. I was expecting them to rise but they stayed the same height as when they went in the oven. Needless to say I will be going back to my original recipe.

andreamcgill's picture
5

I made these today and added 85g of cherries. They were light and fluffy and the family loved them. Served with whipped cream and homemade jam, delicious

vrog's picture
5

Best ever scones ;)

Tiffycakes's picture

I made these dairy free and they tasted perfect, replaced butter with pure sunflower and used alpro yogurt and milk.

burt's picture

I did exactly the same as Tiffycakes and they are delicious

Sarah15021971's picture

Brilliant, so easy. Used low fat yoghurt and semi skimmed milk and stork and halved sugar. Still gorgeous

carol0170's picture

Very tasty. I made these for my mum who has type 2 diabetes, so changed the flour to wholegrain spelt, xylitol instead of castor sugar and pure sunflower spread in place of the butter. They still came out okay, (a bit splayed out once cooked), but taste divine! Thanks for this recipe - the yoghurt and whole milk to replace buttermilk was just the ticket!

Ritareet's picture
5

Great recipe! I used ordinary castor sugar instead of golden and blended the dry ingredients using an electric beater as I don't have a food processor and it turned out as described. Crunchy outer, soft inner. Dough was very easy to work with.

the real soup dragon's picture

My daughter made these and we had them with some Devon clotted cream, it was heavenly! The scones were just perfect, exactly how I like them, crunchy on the outside, and they seemed quite easy to make. Will use this recipe in future.

gulimkosh's picture

Best scones ever! You can choose different flavour yoghurts for variations! I tried scones of different recipes and they came out as cookies but this are really fluffy!

beverleyoshea's picture

This was my first attempt and found this recipe very easy to understand and will be a firm favourite in my household. I used creme fraiche instead of yoghurt and they turned out beautifully.

jtrumper's picture

Made these today and turned out perfectly. Definitely a recipe to be saved.

orlamcdermott's picture
5

Fabulously light and fluffy, I even managed to forget the baking powder and they were still fantastic. I also used no-fat yoghurt & low-fat milk (all I had at the time) and they rose & tasted great.

banoffeepie's picture

I have made these today and they are amazingly light and fluffy as the titles states! Beautiful dough to work with. I'll never make them any other way.

ruthwilliamson's picture
5

These are the best and easiest scones in the world to make. Can't recommend highly enough

siamesesal's picture
5

The best scones I've ever made without doubt

ashleighhargrave's picture
5

Thought this recipe was great, I made the scones without any sugar and tripled the ingredients to make a batch of 12 and enough for more tomorrow. Surprised how quick and easy it was. I also used extra yogurt rather than the milk as described as I had a large tub that needed using up. Served them to hungry family straight from the oven with plum jam and they were a big hit!

adamplaya's picture
5

Easy to make and went down a treat

ginettep's picture
5

Thank you for the recipe. I've just tried it out and the scones have turned out fabulously, nothing like the usual bullets! I didn't have any yoghourt so I substituted it with creme fraiche and since I have a sweet tooth I added some currants as well. The result is light, fluffy and simply delicious.

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Questions (4)

sharon gain's picture

Can I make the dough the night before and put it in the fridge for the next day, so I can just pop in oven

goodfoodteam's picture

Hi there. You need to bake the scones immediately as the raising agent reacts with the yogurt immediately and this is causes them to rise.

RMklatt's picture

Help, I am a baking challenged American, Could some one help with the Amounts and temperature conversion?

EvieCleary's picture

How could I adapt this recipe to make treacle scones please?
I tried adding 2 tbsp of treacle instead of the milk. I also added 1 tsp of cinnamon, mixed spice and ginger to the flour and took out the vanilla.
The scones tasted good but didnt rise as much as the orginal recipe, which are always fluffy and delicious.
Any suggestions would be greatly appreciated. Thank you. Evie.

Tips (1)

mmmaria's picture
5

These were so easy and light as a feather.
I had some left over sour cream to use up so I used that in place of the yogurt.
I also added 150g raisins. They were amazing and light! Think the tip is not to handle the dough too much. I have never had much success with scones in the past but these went like hot cakes! (my hubby ate 4 back to back!)

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