These are the business – light but with a nice crusty outside. Complete it with a nice warm drink!
Prep: 10 mins
Cook: 12 mins
350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g cold butter, cut into cubes
4 tbsp golden caster sugar
150g pot natural full-fat yogurt
4 tbsp full-fat milk
1 tsp vanilla extract
1 egg beaten with 1 tbsp milk, to glaze
- Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears.
- Pulse in the sugar, tip into a large bowl, then make a well in the middle.
- Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking.
- Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it’s all in, stop.
- Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times – just enough to create a smoothish dough.
- Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time.
- Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on.
- Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
Recipe from bbcgoodfood.com