There are two types of people in this world the plain scone person and the fruit scone person. I must say I am a massive lover of plain scones, and have never liked the raisins, cranberries and sultanas fruit scones are often loaded with.
Often served with afternoon tea, scones also make a perfect mid-afternoon snack and can be eaten for dessert after a light meal. These scones can be eaten with a range of sweet or savoury toppings, I found that the most loved favourite seems to be the clotted cream and jam combo. Although I do have a few family members who do prefer marmalade and butter.
Although it may seem slightly unusual to find yoghurt on the ingredients list of this recipe, this ingredient is responsible for the soft, light and fluffy texture of these scones.
Preparation: 10 minutes
Cooking: 18 minutes
Serves: Makes 6-8 scones
- 225g Self raising flour
- 55g Unsalted butter
- 45g Caster sugar
- 5g Baking powder
- 1/4 tsp Table salt
- 1 Egg
- 35g Plain yoghurt
- 40ml Milk
For the Egg wash
- 1 egg (beaten)
- 2 tbsp milk
- Preheat the oven to 170C/Gas mark 3/Fan 160C.
- In a large bowl weigh out the flour, sugar, baking powder and salt.
- Rub the butter into the flour mix until the mixture resembles fine bread crumbs.
- Add in the eggs and mix in till combined.
- Then add in the yoghurt and milk and knead to form a soft and smooth dough.
- Roll out the dough to a 3cm thickness, then using an 8 cm pastry cutter cut out the dough into circular scone shapes.
- Place the cut out scones on a lined baking tray and brush with the prepared egg wash.
- Bake in the preheated oven for 18 minutes until fully cooked, firm and golden.
NOTE: If you are a fan of fruit scones, add in 50g of raisins/cranberries/sultana’s along with the milk and yoghurt.