Hi there! Looks like your web browser is out of date.

We’ve designed this site to be compatible with modern web browsers and encourage you to update.

Update your browser now

English Scones Recipe


These English Afternoon Scones are truly delicious. Using natural yogurt makes the scones rise as it reacts with the bicarbonate of soda in the flour. Good Luck!


  • 16 oz. Self-Raising Flour
  • 1/4 tsp. salt
  • 4 oz. chilled butter, cut in small pieces
  • 2 oz. caster sugar
  • 8 Tbsp. plain yogurt
  • 5 oz. milk, to make soft dough but not too wet


Preheat oven to:
fan/convection 200C/400F or conventional 220C/425F or gas 7

Lightly grease a baking sheet or cover in baking parchment.
Tip the flour and salt into a mixing bowl. Add the butter and rub everything together with your fingertips until the butter is fairly well blended with the flour. Stir in the sugar.

Mix the milk and yogurt together - pour most of it into the buttery flour and gently work the mixture together with the blade of a knife until it forms a soft, almost sticky dough.

Gently form the dough into a ball and lift onto a floured board, knead the mixture just 3-4 times to get rid of the cracks but not too much as it will toughen the mixture.

Pat the dough gently with your hands to the thickness of no less than 1 inch then take a cutter between 2 1/2 and 3 inches. To help the scones to rise, dip the cutter in a small pot of flour between cutting each scone. Take care not to twist the cutter as you press, as this will make the scones rise unevenly in the oven. Lightly gather up all the trimmings together and then stamp out more scones.

Put the scones on the baking sheet - bake for 10 - 12 minutes until risen and pale golden in the center of the oven. Cool on a wire rack. Split and spread with any Kitchen Kettle tasty sweet jam.

Show All Recipes