Easy Scones – Step-by-Step Recipe

I always thought scones were really hard to make, but my friend Queenie has shown me otherwise with this super easy and tasty scones recipe. She adapted a scones recipe from Good Food magazine and made some tweaks and shortcuts to make it even simpler. The original recipe uses grams so she used a kitchen scale to weigh out some ingredients.

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Weigh out and measure all ingredients. You’ll need:

350g flour, plus more for dusting
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
85g cold butter, cut into cubes
4 tbsp sugar, plus more to sprinkle top of scones
150g pot natural full-fat yogurt
4 tbsp full-fat milk
1 tsp vanilla extract
1 egg beaten with 1 tbsp milk, to glaze

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Into a food processor, pulse together flour, salt, baking powder, baking soda, and sugar. Warm up yogurt, milk, and vanilla so they’re well-blended – either by stirring or in the microwave for a minute. Add the liquid to the dry ingredients and pulse in the food processor until blended together. With the processor running, gradually add the cold butter to the mixture.

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Empty the mixture from the food processor onto a floured surface and roll into a ball.

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Use a rolling pin to flatten the dough. It should be about 1″ – 1 1/2″ thick.

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With a round cookie cutter, stamp out rounds and put them on a cooking sheet. The recipe made about 20 scones and used two cookie sheets.

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Using the egg wash (beaten egg with milk), brush the top of the scones and top with a sprinkle of sugar.

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In a 375°F oven, the scones will be done after about 12 minutes when the tops have browned. Serve warm.

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So easy, light, and delicious!

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These scones go perfect with some small batch peach jam and clotted cream. Also, how to eat scones properly.

EASY SCONES

350g flour, plus more for dusting

1/4 tsp salt

1 tsp baking powder

1 tsp baking soda

85g cold butter, cut into cubes

4 tbsp sugar, plus more to sprinkle top of scones

150g pot natural full-fat yogurt

4 tbsp full-fat milk

1 tsp vanilla extract

1 egg beaten with 1 tbsp milk, to glaze

Into a food processor, pulse together flour, salt, baking powder, baking soda, and sugar. Warm up yogurt, milk, and vanilla so they’re well-blended – either by stirring or in the microwave for a minute. Add the liquid to the dry ingredients and pulse in the food processor until blended together. With the processor running, gradually add the cold butter to the mixture.

Empty the mixture from the food processor onto a floured surface and roll into a ball. Use a rolling pin to flatten the dough. It should be about 1″ – 1 1/2″ thick. With a round cookie cutter, stamp out rounds and put them on a cooking sheet. The recipe made about 20 scones and used two cookie sheets. Using the egg wash (beaten egg with milk), brush the top of the scones and top with a sprinkle of sugar.

In a 375°F oven, the scones will be done after about 12 minutes when the tops have browned. Serve warm.

6 Comments

  • Pam
    4 years ago

    I will have to try this. Where do you buy your clotted cream?
    Also, have you tried the pumpkin scones at Alice's Teacup?

  • Hi Pam,

    I get my clotted cream from either WholeFoods or Dean & Deluca. I haven't been to Alice's Teacup in so long, but I remember their scones being HUGE. I'll have to go there for a visit soon and try the pumpkin scones!

    Thanks,
    Jee

  • These look so good. I love that you have 'proper' clotted cream.

    I love how you incorporate baking into your blog. You've inspired me!

  • Jee (Oh, How Civilized)
    4 years ago

    Thanks Milla! I have a list of other baked goods I have in mind for my friend Queenie to bake for future posts, which i'm sure will be just as delicious.

  • adela
    3 years ago

    I tried your recipe and it was a complete success. Thanks for sharing!

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Adela, excellent!

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