Scottish Scones

Cook Time 30 minutes + chilling time

Servings 6

Ingredients

2 cups plain flour

1½ tsp of baking powder

Pinch of salt

70g cold butter, cubed

1 egg, plus one extra for brushing

60g caster sugar

180g Greek-style yoghurt

Jam of your choice, to serve

Whipped cream, to serve

Method

Whisk the egg with the sugar until the sugar has dissolved and then mix in the yoghurt.

In a bowl combine the flour, baking powder and salt. Add the butter and then crumble the butter and flour between your fingers so it clumps.

Make a well in the centre and add the wet ingredients and incorporate with your hands until the dough forms. Place on a floured board and roll so it’s a 3cm thick rectangle. Fold on itself into thirds then roll out again until it's 3-4cm thick. Use a 6-8cm cookie cutter to cut out the scones. Place on a tray lined with baking paper and then place in the fridge for 30 minutes. Brush with some egg wash.

Preheat the oven to 220°C.

Bake in the oven for 7-10 minutes.

Serve warm with jam and cream.