Everyone needs a tried and true scone recipe as part of their cooking repertoire, especially if you’re British. This classic version is light and airy, thanks to the addition of natural yogurt, with an egg wash glaze. Serve with generous dollops of cream and jam and this recipe is a crowd-pleaser.
- Preheat the oven to gas 5, 190°C, fan 170°C and line a baking tray with nonstick baking paper.
- Pour the flour into a large bowl and add the butter. Using your fingers, rub the butter into the flour until it resembles breadcrumbs. Add the sugar and the salt and mix to combine.
- In a jug, mix together the yogurt and the milk. Make a well in the dry mix and pour slowly into it, using a knife to stir gently together until evenly moistened but still loose and crumbly. Tip the mixture onto a work surface and shape into a flat disk.
- Lightly dust the work surface with flour, then use a rolling pin to gently roll out the dough until it is about 4cm (2in) thick. Dip a 7cm (3in) round cookie cutter in flour, then use to cut out as many scones as you can. Gently form the scraps back into a uniform dough and use the cutter to cut out more scones, until you have 8.
- Put the scones onto the lined baking tray and brush the tops with the beaten egg. Bake in the oven for 15-20 minutes, until the tops are golden brown. Store in an airtight container. The scones will keep for 2-3 days but are best eaten on the day made.
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- 350g (12 1/2oz) plain flour, plus extra for dusting
- 100g (3 1/2oz) unsalted butter, chilled and diced
- 1/2 tsp salt
- 50g (2oz) caster sugar
- 125g (4oz) natural yogurt
- 75ml (3fl oz) whole milk
- 1 egg, lightly beaten