Have you ever wondered what English people have with a cup of tea in the afternoon? Well, here is the answer: scones! The recipe lives between a cookie and a cake, very buttery, sweet, …delicious! Indeed beautiful on their own, the traditional way to enjoy them is filled with clotted cream and jam. Here you will find how to make yogurt scones, a slightly different version where plain yogurt was used instead of milk to give a lighter taste and texture and they were topped with crème fraîche and jam. You can experiment using either plain or different yogurt flavours, top them as you prefer, but, very important, never forget to accompany them with a nice cup of hot tea, as the English tradition demands!INGREDIENTS
- 375 g plain flour
- 150 g unsalted butter
- 220 ml plain yogurt
- 80 g caster sugar
- 1 generous handful raisins
- 1/2 tsp baking powder
- 1/2 sodium bicarbonate
- 2 pinches of salt
METHOD In a big bowl, sift the plain flour, caster sugar and baking powder. Add the butter and mix it with your fingers until the mixture has an even texture and will look like breadcrumbs. Add the plain yogurt and mix everything together with a wooden spoon. Be aware that the mixture will have a sticky texture.
Split the dough in two parts. Take 1 part and flatten it on clean surface with plenty of flour as the mixture is quite wet. Cut the dough into 6 to 8 pieces using a round shape cutter (2 inches / 5 cm). Repeat again with the other half of the dough.
Lay the cut pieces on a oven tray topped with baking paper and bake in at pre-heated oven at 220 C for 10/12 minutes.