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Nutrition: per serving

  • kcal233
  • fat9g
  • saturates5g
  • carbs36g
  • sugars9g
  • fibre1g
  • protein5g
  • salt0.8g
    low
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Method

  • step 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.

  • step 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.

  • step 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 TIPS
VARIATIONS

Add 85g sultanas or chopped glacé cherries in with the sugar if you like.

FREEZING TIP

To freeze

for up to a

month, seal cold

baked scones

into freezer bags,

squeezing out

any air. Defrost

at room

temperature,

then heat in a

low oven for

a few mins to

perk them up.

Recipe from Good Food magazine, September 2009

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Comments, questions and tips (123)

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Overall rating

A star rating of 4.8 out of 5.157 ratings

jenniferhillman

These were disappointing. I followed the recipe exactly but the oven temp was way too hot. Mine did not rise and came out slightly burnt. I may try again with slightly lower oven temp. I tried one and apart from a burnt flavour in the back ground these would taste lovely.

7jtkjb69bg86711

Have made these twice in two days! Massive hit with our family. Best scones for being light fluffy and super delicious. Best recipe I have found to date! thank you. Made them using exact recipe and have turned out fabulous on both attempts. Beautiful.

marinka.sloof56658

I'm not British, so I'm not much of an expert, but these are by far the tastiest, tallest and fluffiest scones I have ever made ❤️

Instead of self-rising baking flour, I used regular flour and 3,5 tsp baking powder, I replaced the teaspoon of baking powder with baking soda and the full fat yoghurt…

mywelshnightie80889

I made these scones after lunch today, my husband had TESTED TWO!!! within about twenty minutes, he thinks they are the best scones I have ever made andI have made hundreds over the thirty five years we have been together, a big hit, thanks for the recipe.

AnushkaC

Great texture, lightest scones I’ve ever made!

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