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Scones

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  • Ready in: 30 minutes
  • Serves: 6
  • Complexity: very easy
  • Origin: Baking
Scones

Ingredients

  • 350g Flour
  • ½ tsp Salt
  • 1 heaped tablespoon Baking Powder
  • 90 g Butter
  • 3 Eggs
  • 350 ml Plain Yoghurt
  • TO SERVE:
  • Strawberry Jam
  • Fresh Whipping Cream

Directions

  1. Sift the flour, baking powder and salt twice into a mixing bowl.
  2. Whisk the egg and yoghurt together in a separate bowl.
  3. Cut the soft butter ( room temperature ), into the sifted flour mixture with a table knife; then rub in the butter and flour together with the fingertips, until the mixture resembles fine breadcrumbs.
  4. Add the egg/yoghurt mixture into the flour and butter mixture - cut quickly into the mixture with a knife point - only until the wet and dry ingredients are combined- DO NOT OVERWORK THE SCONE DOUGH.
  5. Place one large dessertspoon of scone dough ( this is a much wetter, sloppier dough than a regular scone dough ), into floured and buttered muffin pans.
  6. Bake in a pre-heated oven ( 220.C ), for approximately 12 minutes.
  7. Remove from oven; allow to cool on cake rack, cut in half, butter and serve with strawberry jam and freshly whipped cream.