- 280 gr self raising flour
- 50 gr cane sugar
- 10 gr baking powder
- 1/4 ts salt
- 80 gr cold butter
- 1 large egg
- 1 sachet vanilla sugar
- 4 tbs yoghurt
I used to make Delia’s scones. These were nice, but didn’t come close the the yummy scones I got at our usual breakfast spot. Through an online search I hit the jackpot and came across this Joy of Baking, cream scones recipe. Because I didn’t have all the listed ingredients and used what was available, I was able to create my dream scones. Here is my version.
Combine all the dry ingredients and mix well, I use a large shallow bowl to make my scone dough. Place the butter into the mix and cut it into pieces. I find cutting it in the dry mix helps to seperate the pieces.
Rub the mix and butter between your fingers until it looks like breadcrumbs and you have no more clumps of butter.
Create a well and break the egg into it. Add the yoghurt into the well and mix it up with a knife. Now gradually combine your “breadcrumbs” into the moisture. Start using your hands once most of the moisture is incorporated. Knead it into a smooth dough, but don’t over knead. If the dough is too dry and doesn’t incorporate the whole mix, add a tiny bit of yoghurt at a time.
Roll or pat the dough to about half an inch and use a cutter (4″) to cut the dough. Don’t twist the cutter or the scones won’t rise as nicely.
Place the rounds onto a baking sheet. For a gas oven, place your sheet/rack at the top shelf and bake for 20 minutes at 190 degrees C. Check your scones at 15 minutes with a toothpick. For an electric oven I would advise to use the middle shelf.
Note, in the joy of baking recipe the scones are brushed with cream before entering the oven. I found it unnecessary to brush my scones with anything. They turned out nicely golden and crisp on the outside regardless.
We often eat our scones with strawberry jam and sometimes some whipped cream. In the above picture I topped them with cherry pie filling.