This is an easy yogurt scone recipe great for a tasty brunch or afternoon tea. Light and fluffy that is perfect to serve with jam or fresh cream.
Ingredients for 5-6 pieces
220g cake flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
60g unsalted butter, cold from fridge
4 tablespoons plain yogurt
1 egg
egg wash
5cm cutter
How to make yogurt scones
Preheat oven to 180C.
Mix flour, baking powder, sugar, salt in a mixing bowl.
Cut butter into small pieces. Place the butter into the flour mixture and rub with your hands until the mixture resembles breadcrumbs.
Gradually stir in the yogurt and egg to form a dough.
Place the dough onto a lightly floured surface and knead and fold lightly few times until smooth.
Roll out to 2cm thick. Wrap and store in the fridge for at least 20 minutes to an hour.
Cut into rounds with the cutter. Line on a baking tray and brush with egg wash.
Bake for 20 minutes until well risen and golden.
Cool on the baking tray for a few minutes and then place on a wire rack to cool completely.
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