Fluffy Spelga Yogurt SconesMain Ingredients

  • 350g Self-Raising Flour, plus more for dusting
  • 1 level tsp baking powder
  • 100g cold Butter, cut into cubes
  • 4 tablespoons golden Caster Sugar
  • 150g Spelga Natural Full-Fat Yogurt
  • 2 tablespoon Full-fat Dale Farm Milk
  • 1/2 teaspoon vanilla Extract
  • 1 egg
  • Dale Farm Milk to glaze

Main Instructions

  1. Put a baking sheet into the oven at 220/200C fan/gas7.
  2. Put the flour and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
  3. Mix the yogurt, milk, egg and vanilla. Tip into the bowl and work into the flour using a cutlery knife.
  4. Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times, just enough to make the dough smooth. Press out to about 4cm/1 1/2in dough, flouring the cutter each time, repeat until all the dough is used up.
  5. Brush the tops with milk, scatter flour over the hot sheet, then lift on the scones. Bake for12 mins until risen and golden.
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