Easy fluffy scones

Easy fluffy scones

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(114 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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11th May, 2020
These are in the link using up sourdough starter. How much do I put it? Do I substitute it for another ingredient in this recipe?
Sally Dell Bennett's picture
Sally Dell Bennett
10th May, 2020
Absolutely gorgeous scones. Light inside and oh so tasty.
30th Apr, 2020
I followed the entire recipe without alternation. Its taste is similar to buttermilk scones. Very moist and fluffy but healthier. My husband and I both agreed that this one is a guest recipe. I will cook it for my sisters and friends next time when they visit me.
1st Jul, 2019
Delicious and easy to follow recipe
30th Mar, 2017
I don't always have yoghurt when I spur of the moment decid to bake so I replace the 150g of yoghurt with 150ml of milk mixed with 1dessert spoon of lemon juice. Don't add the additional 4tbsp of milk until mixing unless the dough is too dry. Also I roll a bit thinner and get 15+ scones which are more manageable when full of jam and cream!
22nd Mar, 2017
This is my go to scone recipe. I've followed it so many times and they always turn out perfectly. I alter the scone size so bake them slightly longer, as my husband likes them bigger. As I get less, I double the recipe to compensate. I've also used low fat & fat free yoghurt or a mixture with buttermilk, to use up leftovers. They never last long in our house.
Rainforestgnome's picture
29th Jul, 2016
Brilliant! Crunchy on top, soft in the middle. And so easy to make
24th Jul, 2016
This must be the worst and only scone recipe that not only wouldn't hold together but didn't rise or taste nice. Back to my old recipe.
7th May, 2016
Turned out great. The best scones I've ever made. Only added 1 egg to the dough.
17th Jun, 2015
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.


sharon gain
27th Mar, 2014
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
11th Apr, 2014
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.
10th Jan, 2014
Help, I am a baking challenged American, Could some one help with the Amounts and temperature conversion?
9th Aug, 2013
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.
8th Aug, 2015
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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