Yogurt Scones

We made some scones  today from the recipe we usually use from a lovely book we have Short & Sweet by Dan Lepard. As usual, we amended the recipe just a little to use the ingredients we have in our larder.

Ingredients

• 200g plain flour
• 50g wholemeal/buckwheat flour
• 2 1/2 tsp baking powder 
• 3 tbsp sugar
• 40g unsalted butter
• 100g raisins
• 1 egg
• 75g plain yogurt
• 2 tbsp of milk (for brushing)

Method

• Preheat oven to 220°C/200°C fan.
• In a bowl rub the flour, baking powder, sugar and butter with your fingertips into crumbs.
• Add the raisins.
• Beat the egg and yogurt together and stir in the flour.
• Combine to a firm ball of dough and knead lightly for 10 seconds.
• Flour the work surface, roll or press out to 4cm thick.
• Cut into 4cm squares so you have a cube.
• Place on non-stick baking paper, brush with milk, and place in oven.
• Bake for 15-20 minutes until risen.