There’s nothing quite like a classic scone. These are super light and delicious. Serve with butter, jam, and a dollop of whipped cream.
Ingredients
- 500g all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 125g unsalted butter, cold and cubed
- 25g granulated sugar
- 1 egg, whisked
- 75ml plain yogurt and 200ml milk (mixed together)
- 100g raisins
Method
- Sift the flour, baking soda and salt into a bowl. Mix together. Add the butter and use your fingertips to incorporate the butter into the flour.
- Add the sugar and mix until combined.
- Add about 3/4 of the beaten egg into the yogurt mixture. Then add this mixture into the dry ingredients.
- Mix to combine into a dough before adding the raisins.
- Transfer the dough to a lightly floured work surface, and knead to bring together, then gently press down. Cut the dough in half, then place on top of each other. Cut again, and place each piece on top before pressing down gently.
- Use a cutter to cut out the scones. Place on a baking tray lined with parchment paper.
- Use the remaining beaten egg to lightly brush the tops of the scones. Sprinkle with a little bit of granulated sugar.
- Bake in the oven at 425 degrees Fahrenheit for about 16 – 20 minutes until golden brown on top.
