The recipe is simple and uses ingredients that are often readily available in your pantry. You can add your own twist by adding dried fruit, chocolate chips or a touch of citrus zest.
Ingredients:
- 350g self-raising flour, plus extra for dusting
- ¼ tsp salt
- 1 teaspoon baking powder
- 85g cold butter, diced
- 4 tbsp golden caster sugar
- 150g natural full fat yoghurt
- 4 tbsp whole milk
- 1 teaspoon vanilla extract
- 1 egg, beaten with 1 tbsp milk, to glaze
Method:
Preheat the oven to 220°C (200°C for fan ovens), gas mark 7.
Sift the self-raising flour, salt and baking powder into a large bowl.
Add the cubed cold butter to the flour mixture and work in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the golden icing sugar.
In a separate bowl, mix together the yoghurt, milk and vanilla extract, then add to the dry ingredients. Stir until the mixture forms a soft dough.
On a lightly floured surface, gently knead the dough just enough to bring it together. Then roll it out to about 2cm thick.
Use a round cutter to cut scones out of the dough. Press straight down without twisting to ensure a good rise.
Place the scones on a baking tray lined with greaseproof paper. Glaze the tops with the beaten egg and milk mixture.
Bake in the preheated oven for 12-15 minutes, or until the scones have risen well and are golden on top.
Transfer to a wire rack to cool slightly. Serve warm with clotted cream and jam for a classic treat.
