The Ultimate Fluffy Scones Recipe: A Southern-Inspired Tea Time Classic

There is something undeniably comforting about the smell of fresh scones wafting through the kitchen. Whether you are hosting a formal afternoon tea or just looking for a quick weekend breakfast, a warm, golden scone topped with clotted cream and jam is the ultimate treat.

My name is Jason Griffith, and I’ve spent years perfecting the art of the perfect bake. Today, I’m sharing a recipe that is near and dear to my heart. These aren’t those dry, crumbly scones you might find at a gas station. These are soft, tender, and slightly tangy thanks to a secret ingredient: yogurt (or Amasi).

Why I Love This Recipe

What sets this recipe apart from your standard biscuit or pastry is the texture. By using ice-cold butter and a fermented dairy base—like plain yogurt or traditional Amasi (hodzeko)—you get a lift and a soft crumb that is simply unmatched.

I love this recipe because it is incredibly versatile. It’s sweet enough to enjoy plain but neutral enough to pair with savory butter. If you’ve enjoyed my 3-ingredient chocolate chip oatmeal breakfast cookies, you know I value efficiency and flavor. These scones hit that same sweet spot of being easy to whip up while tasting like you spent hours in the kitchen.

Ingredients You’ll Need

To get that perfect “rise,” make sure your ingredients are fresh—especially your leavening agents.

• 3 cups Self-Raising Flour: Provides the base and the primary lift.
• 1/2 cup Sugar: For a subtle sweetness that doesn’t overpower.
• 1 teaspoon Salt: Essential for balancing the flavors.
• 1 tablespoon Baking Powder: Extra insurance for a high, fluffy rise.
• 2 teaspoons Vanilla Essence: For 그 warm, bakery-style aroma.
• 200g Butter: It must be ice-cold for the best results.
• 1 cup Plain Yogurt or Amasi (Hodzeko): Adds moisture and a beautiful tang.
• 2 Eggs: For richness and structure in the dough.
• 1 Extra Egg: For the egg wash to get that golden-brown finish.

Swaps and Notes

• The Dairy: If you don’t have yogurt, buttermilk is a great substitute. If you want a richer flavor, Amasi (a traditional fermented milk) provides a beautiful depth.
• The Butter: If you only have salted butter, omit the extra teaspoon of salt from the dry ingredients.
• Add-ins: Feel free to fold in a half-cup of raisins, dried cranberries, or even white chocolate chips if you’re feeling indulgent. For more baking inspiration, check out my easy pumpkin spice muffins.

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Step-by-Step Instructions

1. Prep the Dry Ingredients: Sieve the self-raising flour into a large mixing bowl. This aerates the flour and ensures no lumps. Add the sugar, salt, and baking powder, mixing well to distribute the leavening agents evenly.
2. The “Breadcrumb” Phase: Take your ice-cold butter and cut it into small cubes. Toss them into the flour. Using your fingertips (or a pastry cutter), rub the butter into the flour. You want to stop when the mixture looks like coarse breadcrumbs. Pro-tip: Keep it fast so the heat from your hands doesn’t melt the butter!
3. Mix the Wet Ingredients: In a separate small bowl, lightly whisk the two eggs and vanilla essence.
4. Form the Dough: Create a well in the center of your flour mixture. Pour in the egg mixture and about half of the yogurt. Use a butter knife or your hands to gently bring the dough together. Add the remaining yogurt slowly; you want a soft dough, not a sticky one. You might not need the full cup!
5. Shape and Cut: Lightly sprinkle flour on your work surface. Turn the dough out and gently pat it down (don’t overwork it!) to about 1-inch thickness. Use a round cutter or a floured glass rim to cut out your scones.
6. The Finish: Place the rounds onto a greased baking tray. Lightly beat the extra egg and brush it over the tops of the scones for a professional shine.
7. Bake: Slide them into a preheated oven at 180°C (350°F) for 15-20 minutes. They are done when they have risen beautifully and the tops are a gorgeous golden brown.

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Tips for Success

• Cold is Key: The secret to flaky scones is cold butter. When the cold butter hits the hot oven, it creates steam, which is what gives the scone its lift.
• Don’t Over-mix: The more you handle the dough, the tougher the scone will be. Mix until just combined.
• High Heat: Ensure your oven is fully preheated before the tray goes in.

Serving Suggestions and Pairings

These scones are best served warm, split in half with a generous dollop of whipped cream or butter.

• For a Summer Brunch: Pair these with a tall glass of refreshing blueberry lemonade for a bright, citrusy balance.
• The Dessert Spread: If you’re hosting a party, serve these alongside my big family banana pudding for a variety of textures.
• The Classic Way: Serve with a pot of Earl Grey tea and high-quality strawberry jam.

Nutritional Information (Per Serving)

Estimate based on 12 scones per batch.

Ingredient	Amount
Calories	245 kcal
Total Fat	14g
Carbohydrates	28g
Protein	5g
Sugar	9g

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Storage and Leftover Tips

Scones are always best on the day they are made. However, if you have leftovers:

• Room Temperature: Store in an airtight container for up to 2 days.
• Freezing: Scones freeze beautifully! Wrap them individually in plastic wrap and freeze for up to 3 months. Thaw and pop them in the oven for 5 minutes to restore that “just-baked” crunch.
• The “Day After” Trick: If they get a little dry, slice them and turn them into French toast, or serve them with a moist chocolate chip banana bread for a varied breakfast plate.

More Recipes You Will Love

• Chocolate Chip Banana Bread
• Easy Pumpkin Spice Muffins
• 3-Ingredient Breakfast Cookies

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Final Thoughts

Baking doesn’t have to be complicated to be delicious. This scone recipe is a testament to how a few simple pantry staples can turn into a gourmet treat. I’d love to hear how yours turned out! Did you use Amasi or plain yogurt?

Did you make this recipe? Leave a comment below or tag us on social media! Don’t forget to follow ChefManiac for more weekly recipe inspiration.