Best Fluffy Scones Recipes

EASY FLUFFY SCONES

Steps:

• 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.
• 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.
• 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.

LIGHT 'N' FLUFFY SCONES

Steps:

• Pre-heat the oven to 200 C, 220 C in a fan oven or gas mark 7.
• In a large bowl, mix together the flour, baking powder and salt.
• Rub in the butter and oil until the mixture resembles fine crumbs.
• Add the raisins or the mediterranean filling.
• Make a well in the centre and pour in the milk.
• Mix with knife, using a cutting movement, until it becomes soft.
• The dough will be very sticky.
• Flour your counter well along with your hands and scrape the dough onto the floured surface.
• Knead very lightly to help work some of the flour into the dough, while shaping it into a round about 3cm thick.
• The"kneading" shouldn't take more than a minute and the dough will still be sticky when you cut it.
• Cut into 8 wedges and place on a greased baking sheet.
• Brush with the beaten egg and bake for 15-20 minutes until risen, golden and springy to the touch.
• Cool and then cover with a tea towel or put in a tupperware container to keep them soft for 2-3 days.
• These are delicious served warm with butter.

FLUFFY SCONES

Steps:

• Preheat the oven to 200°C/400°F.
• Sift flour, baking powder and salt into a big bowl. Using your finger tips work in butter until mixture resembles coarse crumbs. Make a well in the center.
• Whisk together milk and water and pour into the well reserving some liquid for glazing the scones.
• Quickly stir until a dough forms.
• On a lightly floured surface pat down gently and cut out scones (I use a glass of 7.5 cm in diameter). The dough will be kinda sticky, but you should be able to form it without problems. If not, add some more flour.
• Glaze scones with reserved water-milk-mixture and bake for 10-12 minutes.

FLUFFY STRAWBERRY SCONES

Steps:

• Put on a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a mixing bowl, then mix in the butter until it disappears. Put in the sugar, tip into a large bowl, then make a well in the middle. 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. 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 and serve with fresh strawberries.

LIGHT AND FLUFFY VEGAN LEMON SCONES

Steps:

• Sift all the dry ingredients together in a bowl, and the wet ingredients in another.
• Combine the wet ingredients into the dry ingredients, mix well but do not overmix-- it's okay if it's a little dry, but add some more soymilk if mix is still left.
• Roll out pieces of the dough onto a cookie sheet covered in parchment paper, you'll get about 8-12 scones.
• Bake at 400F for about 15 minutes or until the tops are firm.

FLUFFY CHEESY QUICK SCONES

Steps:

• Preheat oven to 425 degrees.
• In a medium sized mixing bowl, mix margarine, eggs with milk, cheese and baking powder until well blended. Add self-rising flour a little at a time, mixing well.
• Dust a baking tray and your hands with flour. Divide the dough into 12 portions and gently pat into mounds with floured hands, placing on dusted tray 3/4 inches apart. Lightly dust the top of the scones with flour.
• Place baking tray in center of pre-heated oven and bake for 12 minutes or until golden brown.

FLUFFY CHEESE SCONES

Steps:

• Heat oven to 220°C/425°F/Gas 7/200°C fan. Line a baking tray with parchment paper or a silicone mat.
• Mix together the flour, baking powder/soda, salt, pepper, and rosemary in a large bowl. Either rub in the butter using your fingers but if you have a mixer, this is even better. Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the egg and milk and mix until fully combined. The result should be a sticky dough. If you find it's too dry, add a little bit more milk.
• Roll out on a floured surface to about 2 cm thick (nearly an inch) and using a scone/cookie cutter (6cm/2.5"), cut out medium-sized rounds. Alternatively, to save time or if you don't have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.
• Place on the baking tray and brush with a mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for a shiny glaze).
• Bake for 10-15 minutes until golden brown.