Yogurt Scones
Ever thought about using yogurt in your scone recipes? Well once you’ve tried it you’ll never look back! Think of a fluffy, light texture that melts in your mouth and you’re not far off… A great way to use up left over yogurt and to make a barnstormingly perfect cream tea. Over to you.
Ingredients
500g plain flour
100g caster sugar
25g baking powder
Pinch of salt
123g cold butter
250ml Yeo Valley Natural Yogurt
1 egg yolk beaten, to brush the top
Try it with...
Method
- Sieve flour and mix with sugar, salt and baking powder.
- Cube the cold butter and rub into the flour mixture until it resembles breadcrumbs.
- Mix in the yogurt until it forms a soft dough, you may not need it all.
- Roll out to 2cm in height and cut with a round cutter.
- Brush the tops with the egg yolk and place on a baking tray lined with baking paper.
- Bake at 180oC for 10-12 minutes until risen and golden on top.
- Cool and serve with strawberry jam and clotted cream.
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