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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1st Feb, 2013
Very simple, yet full of flavour. Brilliant.
jillprince's picture
31st Jan, 2013
Forgot to rate....
jillprince's picture
31st Jan, 2013
Great scones with home made raspberry jam .... Yummy ...
12th Jan, 2013
This recipe was amazing, I've recently moved to the UK and was quite intimidated by baking scones. They turned out perfect and I served them with lemon curd and clotted cream.
4th Jan, 2013
oh my god. these are the best scones i have ever tasted, i made 13 yesterday but they didn't last very long {everyone wanted one} so i doubled up on everything today so we now 30 smaller scones to hand out to the rest of the family. i added a sprinkle of golden sugar once i had egg washed them..............nice addition.
22nd Dec, 2012
Great recipe. Very easy to make. I would add a bit more sugar next time.
11th Dec, 2012
Yummy Yummy in my tummy, but they should be twice the size said my two lovely boys.
26th Nov, 2012
So easy and turned out fantastically. I did reduce the sugar content though, good tip!
9th Oct, 2012
My fool proof scone recipe. Have done these plain and with sultanas and they were yummy. They last for around 5 days in a cake tin.
11th Sep, 2012
I forgot to rate this recipe in my previous comments. It has to be 5 stars


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