For the recent Royal afternoon tea I decided as usual to make scones, as an afternoon tea without scones is not a real afternoon tea. I used with recipe on scones with cranberry and orange as starting point turning it into a classic version without any flavour addition in form of cranberry and orange.
These scones were served together with butter, strawberry-apple jam and a gooseberry curd made from red gooseberry.
I had Greek-style yogurt in my refrigerator, so therefore I used this type of yogurt. However, you can easily make these scones with a normal plain yogurt or thick milk. I think you can use what type of fermented plain dairy product, which you have in your refrigerator, so there is no need to buy a special type of yogurt for baking these scones.
Yogurt scones: 9-10 scones
- 350 g wheat flour
- 1 teaspoon baking powder
- 85 g sugar
- 85 g butter - diced into small pieces
- 175 g plain Greek-style yogurt - yogurt without addition of neither sugar or fruit
- egg wash
- Heat the oven to 200'C.
- Cover a baking tray with baking parchment.
- Mix the flour, baking powder and sugar together in a mixing bowl.
- Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
- Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
- Roll out the scone dough in a thickness of 2 cm.
- Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
- Turn the scone up side down, when it is placed on the baking tray.
- Let the scones raise for 15-30 minutes prior to baking.
- Before making, brush the the top of the scones with egg wash (only the top, as this affect the raising of the scone during baking).
- Bake the scones at 200'C for 15-20 minutes, until golden.
- Cold down prior to serving.