Breads, Biscuits and Cakes Recipes - Yoghurt Scones

Ingredients 

• 200 g/7 oz/1 3/4 cups plain (all-purpose) flour

• 25 g/1 oz/1/4 cup rice flour

• 10 ml/2 tsp baking powder

• A pinch of salt

• 15 ml/1 tbsp caster (superfine) sugar

• 50 g/2 oz/1/2 cup butter

• 150 ml/3 cup plain yoghurt

• Clotted cream

• Strawberry jam (conserve)

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Method:

1. Sift the flour, rice flour, baking powder, salt and sugar into a bowl.

2. Add the butter and rub in with the fingertips until the mixture resembles breadcrumbs.

3. Stir in the yoghurt to form a soft but not sticky dough. Flatten with the hand on a floured surface to about 2 cm/3/4 in thick.

4. Cut into 10 rounds using a 5 cm/2 in cutter. Place on a greased baking sheet.

5. Bake at 200°C/400°F/gas mark 6 for about 15 minutes until risen and golden and the bases sound hollow when tapped. Serve warm with cream and jam.