Cooking time: 12-15 minutes or until lightly golden on top
Serves: 16 pieces[pullquote]Tip: When cutting your scones, use downward motion without twisting your cutter as you go and you will get scones that rise evenly. Be gentle with your scone dough and work quickly with it.
If you wanted to use a natural or Greek yoghurt, you may find the need to add some sugar.[/pullquote]
- 2 cups self-raising flour
- 40g butter, cubed
- 300g flavoured yoghurt (vanilla, strawberry, mango, etc)
- pinch sea salt
[dropcap]1[/dropcap] Preheat oven to 200°C (fan-forced) and line a baking tray with baking paper.
[dropcap]2[/dropcap] If you have a food processor, add flour and butter, and blend until mixture resembles fine breadcrumbs. Alternatively, place flour and butter into a large mixing bowl and rub butter into flour using fingertips.
[dropcap]3[/dropcap] Add yoghurt and salt, and gently combine until dough just comes together – the less you ‘work’ scone dough, the fluffier the scone.
[dropcap]4[/dropcap] Lightly flour a chopping board or bench top with flour and tip dough out, gently kneading it into a ball until coated lightly with flour and no longer ‘sticky’.
[dropcap]5[/dropcap] Gently use your hands to flatten dough into a 2-3cm thick rectangle and use a round cutter to cut circles from dough.
[dropcap]6[/dropcap] Place scone dough onto tray so the circles are just touching each other as they will help each other rise more evenly. Brush top with milk if you wish.
By Karli Duckett
Karli is a Mum, domestic personal chef, Thermomix consultant, substandard house cleaner, dog walker, wannabe food photographer and lover of caffeine. Follow her Mumma Duck Says blog and Facebook page for more food adventures, recipes and handy hints.