All purpose flour: 225 g
Salt: 1 pinch
Butter: 40 g
Sugar: 1 1/2 tbsp
Yogurt: 75 ml
Milk: 75 ml, plus extra to glaze
If you're looking for new scones ideas, try these easy yoghurt scones at home: the perfect recipe if you're planning a tasty brunch or an afternoon tea.
Variants of the recipe
Very easy to make and extremely versatile, scones make a great afternoon treat and offer all kinds of variations, both sweet and savoury. From watercress and cheese to lemon and poppy seed, not to mention cranberry orange scones for the festive season, this article will give you plenty of scon-spiration.
How to serve a scone
There’s no better way to serve a scone than with afternoon tea for a classic British tradition. Controversy reigns as to whether the jam or cream should go on first, in keeping with the requirements of a traditional Cornish or Devon cream tea… Locals remain steadfastly divided on the issue! One way to avoid this is to opt for a savoury scone and spread it with butter. Alternatively, you could just pop it in whole and wash it down with a gulp of piping hot English breakfast tea.
To prepare the yoghurt scones first heat the oven to 220°C (200° fan).
Grease and flour a large baking tray.
Sift the flour and salt into a mixing bowl.
Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
Gradually stir in the yoghurt and milk to form a light spongy dough.
Turn out onto a lightly floured surface and knead lightly until smooth.
Roll or pat out 2.5 cm thick. Cut into rounds with a floured 5 cm cutter.
Lightly knead together the trimmings and cut out more rounds.
Place on the baking tray and brush the tops with milk.
Bake for 12-15 minutes until well risen and golden.
Cool on the baking tray for a few minutes, then place the yoghurt scones on a wire rack to cool completely.
