Easy fluffy scones

Easy fluffy scones

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(89 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

    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, questions and tips

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Sarah15021971
25th Mar, 2014
Brilliant, so easy. Used low fat yoghurt and semi skimmed milk and stork and halved sugar. Still gorgeous
carol0170
20th Mar, 2014
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
3rd Feb, 2014
5.05
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
28th Jan, 2014
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
10th Jan, 2014
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
24th Sep, 2013
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
jtrumper
19th Sep, 2013
Made these today and turned out perfectly. Definitely a recipe to be saved.
orlamcdermott
26th Aug, 2013
5.05
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
1st Jul, 2013
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
12th Jun, 2013
5.05
These are the best and easiest scones in the world to make. Can't recommend highly enough

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