There are many scone recipes - those handed down through the family and those created by our well-known cooks. This is a recipe that works well for me. Do use some yogurt that has some fat content, not fat free. You could add 50 gr raisins or currants if you like a fruity version! Serve with some really good butter and homemade jam if possible.
Author: Edinburgh Foody
Recipe type: Cake
Cuisine: British
Serves: 8
Ingredients
200 gr plain flour
2 tsps baking powder
50 gr butter
25 gr sugar
1 egg (approx 50 ml) made up to 150 ml with plain yogurt
pinch of salt
Instructions
Preheat your oven to 220C/Gas Mark 7. If you are using a Pepita fireclay plat, pre-heat for at least 30 minutes
Sieve the flour and baking powder into a mixing bowl. Rub the butter in with your fingertips as if you were making pastry.
Add the sugar and salt.
Add the egg and milk mixture. You will have a soft but not sticky dough. If it is very dry, add a very small amount of water.
Bring the dough together and turn it out onto a floured surface. Press lightly - it should be no less than 1.5 cm thick.
Cut the scones out with a 5 cm cutter. Gather the remainder of the dough together and cut further scones out.
Place on a baking sheet or take the fireclay plate out of the oven with oven gloves, place a piece of baking parchment on top and then the scones.
Bake for 12-15 minutes until the scones are golden brown. Check after 10 minutes they may be ready earlier depending on your oven
Cook a little before serving.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2015/03/31/baking-the-perfect-crust/