Scones are great for breakfast and afternoon tea. My kids like to take them to school for snack too. These scones are crusty on the outside and moist and soft inside.
Cranberry Yoghurt Scones ( makes 8 pieces )
150g (1 cup) plain flour
75g (1/2 cup) wholemeal flour (you can also use all plain flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
50g castor sugar
A good pinch of salt
80g cold unsalted butter, cut into cubes of about 2cm
125g plain yoghurt
1/2 teaspoon vanilla extract
1 tablespoon of milk to brush the top
finely grated zest of 1 lemon
1. Preheat oven to 200 Degree Celsius.
3. Add cold butter and use your fingers or palm to rub the butter into the flour mixture to form a crumbly mixture. Do not over mix. Should takes just about 2 minutes. (You can use a food processor to pulse if you have one)
5. Add the vanilla extract to the yoghurt and mix well. Make a well in the middle and pour in the wet mixture. Using your fingers, move in circular motion quickly to combine and form a soft dough. It can be a bit sticky. Don't worry about it and Do not overwork to form a perfect dough. A bit of loose crumbs is fine. Sprinkle some flour on a table top, pour the dough onto the table top
6. Fold the dough about 2-3 times and pat to form a flat round disc about 2.5cm thick. (Important : Do not over knead the dough or the scones won't rise well)
7. Cut the disc into 8 pieces and place them on a baking sheet. Allow some spacing between the scones as they do expand quite a bit. Brush the top only with a little milk (optional).
8. Bake for about 15 minutes or till golden brown. Cool on a rack. Serve with strawberry jam if you like.
You can use chocolate chips, sultanas, or any dried fruits or nuts. Reduce sugar slightly if the toppings are sweet.