Scones

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Prep: 20 min

Cook: 15 min

There’s nothing better than homemade scones fresh out of the oven served with clotted cream (or butter), jam and a nice cup of tea. This recipe uses yoghurt combined with milk which gives these scones an exceptionally light and fluffy texture.

Ingredients

450 g

plain flour, (16oz- all purpose flour)

1/4 tsp

salt

20 g

baking powder, (4 tsp)

125 g

butter, (4.5oz) cold, diced

90 g

caster sugar, (3.2oz)

2 medium

eggs, (100g/3.5oz), whisked

100 g

whole milk, (3.5oz)

egg wash, to glaze

Method

1. Preheat the oven to 200°C/400°F.
2. Place flour, baking powder, and salt into a large mixing bowl. Add the butter and rub it into the flour mixture using your fingertips or a food processor until it resembles fine crumbs.
3. Next mix in the sugar then make a well in the centre of the flour.
4. In a separate bowl, mix the egg and milk until well combined, then pour it into the well. Using a fork stir to bring the wet and dry ingredients together to form a soft dough (the dough will feel a bit sticky to touch but shouldn't stick to your hands).
5. Tip the dough out onto a lightly floured surface and knead gently a few times just until it come together to form a smooth dough. Don't overwork the dough otherwise your scones will become tough and not light and flaky as they should be.
6. Sprinkle the surface with a little bit more flour and roll out into a rectangle about 2cm thick. Use a cookie cutter or the rim of a glass to cut out circles and place onto a baking sheet lined with baking/parchment paper. Bring together any dough that's left, roll again and cut out more circles, repeat until all the dough is finished.
7. Brush the top of each scone with a little bit of egg wash then Place the scones about 1cm part on a baking tray lined with baking paper/parchment. Bake for 10-12 minutes or until golden brown. Transfer to a wire rack, let them cool slightly then serve with jam and clotted cream.