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Featherlight Scones

"Scones fit into just about every meal," assures Stephanie Moon, from Boise, Idaho."This dough bakes up beautifully into fully golden wedges. We love the tender triangles with butter and cinnamon-sugar," she adds.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 egg
  • 1 cup vanilla yogurt
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons milk
  • Sugar


  • Preheat oven to 425°. In a large bowl, combine flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg, yogurt and vanilla just until combined. Turn onto a floured surface; knead 6-8 times.
  • Roll into a 9-in. circle; cut into eight wedges. Place on an ungreased baking sheet. Brush tops with milk; sprinkle with sugar.
  • Bake 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts
1 each: 413 calories, 25g fat (15g saturated fat), 91mg cholesterol, 637mg sodium, 40g carbohydrate (5g sugars, 1g fiber), 7g protein.
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Average Rating:
  • hkarow9713
    Mar 24, 2017

    This is my go to scone recipe! It makes the fluffiest scones & it's so easy to make these whatever flavor I want.

  • germanycook
    Dec 30, 2016

    My sister has been making these for years and I finally tried it today - YUM!! Why didn't I make them before?! Flaky, tender, moist and crispy on top. I did half the recipe and did it in the food processor - much easier and no need to knead (lol). Shaped it into 1 circle and it made 6 good sized scones.

  • sajohnson71
    Apr 10, 2016

    I love this recipe and have been baking it for a few years now. It's quick, easy, and delicious. My family is always thrilled when they have discovered I made them. A bit of lemon curd or butter, sugar, and cinnamon, and you have a lovely dessert for tea or anytime.

  • tcavman15
    Feb 2, 2015

    The flavor was good, and they rose beautifully. Makes 8 huge scones. I was worried that they would be tough because I had to work in about a cup of extra flour. The dough was impossibly sticky, and I couldn't work with it. I almost threw it away at that point, but baked them anyway. Placed wedges a little apart on parchment paper-lined baking sheet and ended up having to bake them extra several (7?) minutes in order to make sure the insides got done. They got a little darker than I would have liked. They didn't turn out tough and I got compliments on them. Good for breakfast the next day, nuked for 15 seconds, split, add a dab of butter and jam. Don't know if I'll be making these again.

  • STBay
    Aug 20, 2014

    This recipe is great as is. It also works with add ins like raisins or sultanas.

  • sgronholz
    May 19, 2013

    I have literally made this recipe hundreds of times! (I used to bake for a couple of local coffee shops.) Not only did my customers rave about these scones, but my family looks forward to them as well!

  • dwinelld
    Feb 5, 2013

    No comment left

  • kerrynjames
    Sep 25, 2012

    Easy to make and tasty, but plain. Next time, I'm adding blueberries! Thanks for the recipe!

  • jpopik
    Feb 26, 2012

    They came out moist and light...very good.

  • joaniebob
    Jan 23, 2012

    No comment left