Easy fluffy scones

Easy fluffy scones

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(92 ratings)

Prep: 10 mins Cook: 12 mins


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

Nutrition and extra info

  • Freezable


  • kcal233
  • fat9g
  • saturates5g
  • carbs36g
  • sugars9g
  • fibre1g
  • protein5g
  • salt0.8g
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  • 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 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 is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 4 tbsp full-fat milk



    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



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


  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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5th Jun, 2013
The best scones I've ever made without doubt
31st May, 2013
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!
23rd Mar, 2013
Easy to make and went down a treat
20th Mar, 2013
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.
10th Mar, 2013
Brilliant! Very easy to make and very tasty.
10th Mar, 2013
I never rate/review recipes but thought this deserved a special mention. Made these as part of a mothers day afternoon tea. They took no time/effort at all to make and were beautifully soft with a perfect crunchy outside. I used raisins as i had run out of sultanas and they were lovely. Other recipes I have tried turned out hard/dry. This recipe is perfect. Top marks.
25th Feb, 2013
So good.....quick to make; light & fluffy....soon gone! Used almond essence as I'd run out of vanilla. Will always use this recipe.
20th Feb, 2013
I can't seem to find a reliable recipe for wholemeal scones, possibly with sultanas. Can anybody help please?
18th Feb, 2013
Really impressed with how quick and easy this recipe is and the scones came out lovely and fluffy just as described. Will be using it again for sure.
17th Feb, 2013
Amazingly light and fluffy - followed the recipe to a T and it was perfect. Made plain this time but will add fruit next time and this is a definite ' keep' recipe.


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