If you’re anything like me and struggled to master the art of scone making, then give this recipe a go. The yoghurt ensures the mixture remains light and fluffy, and there is no rubbing butter into the flour.
Ingredients:
2 cups self-raising flour
¼ cup white sugar
¼ tsp salt
1 cup sultanas
1 tbsp grated orange rind
1 cup plain unsweetened yoghurt
1 egg
50g butter, melted
milk for brushing
Method:
• Preheat oven to 190°C (375°F) and grease an oven tray.
• Sift the flour, sugar and salt into a bowl, then add the sultanas and orange rind.
• Mix until combined.
• In another bowl, whisk the yoghurt, egg and butter until well combined.
• Pour the wet mixture into the dry mixture and mix with a knife until just
combined.
• Turn onto a floured bench and shape into a 3 cm (1 inch) thick rectangle.
• Cut into eight pieces using a knife or scone cutter.
• Place scones onto the prepared tray, brush the tops with a little milk and bake for 15–20 minutes or until golden and well risen.
Makes: 8
Prep Time: 10 minutes
Cooking Time: 15–20 minutes
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