‘What‘s so special about a scone recipe?‘ you may think - well I‘ve tried more than a few but I‘ve always struggled to find one that gives you lovely light scones that also eat well the day after you bake them. I inherited this recipe from my mother-in-law and the vanilla yoghurt really gives them a lovely flavour and a fab smooth texture. They also keep really well overnight and if you pop them in a warm oven for a few minutes the next day they taste as if you‘ve just made them - having said that there are rarely any left over when I make them!
Sift the flour and baking powder together in a mixing bowl
Rub in the butter with your fingers until the mixture looks like breadcrumbs
Stir in the caster sugar, then the yoghurt and beaten egg (reserve a little bit of the beaten egg to brush the tops of the scones) with a fork until everything is well-mixed
Stir in the milk gradually until you have a soft dough consistency - don‘t add it all if it looks like the dough is getting too wet
Transfer the dough to a lightly floured surface and press it down lightly with your palms until it is approx. 2cm deep - don‘t press too hard
Use a pastry cutter to cut out your scones and transfer them to a greased baking tray. Brush the tops with the reserved beaten egg
Bake at 200 degrees (fan oven) for 8-10 minutes until they are golden brown on top, then cool on a wire rack
These are lovely served still warm with a dusting of icing sugar on top - yum!
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