These sconed are nice and fluffy and they taste absolutely delicious, they bake up super tender and are the perfect canvas for butter, jam and any other topping you want to serve for breakfast or tea. Start off by preheating your oven tp 225 degrees Celcius. In a bowl of flour add in softened butter and rub the mixture in with your hands making sure the butter is well mixed into the flour.
You want all the butter crumbled in and well mixed in with the flour and looks like coarse sand. Add in your sugar and mix it with your hands until you feel like all the sugar is well mixed in then set it aside. Get another bowl and add yogurt and egg and mix that together then to the bowl of the flour mixture, make a well at the center and pour in the yogurt mixture.
You may need to add milk so just add a tablespoon or two of milk and start mixing with a fork then as you continue, use your hand to bring the mixture into a ball of dough. When the dough has come together perfectly, flour your work surface them pace the dough and roll the dough with a rolling pin, your dough should not be rolled so much to become thin.
You can also pat it with your hands as low as you want to until you get the desired size of your scones dough. Stamp in your cookie cutter into the dough and place the cut scones you on the baking tray. Continue until you have cut all the area of the dough and form the remaining dough, gather it back, shape it and cut more shape until all your dough is used up.
Brush the top of the scones dough with egg wash mixture then bake these sconed in the oven for about 15 to 20 minutes just until nice and golden brown on top. Once out of the oven, let them cool before serving them with butter or jam, Enjoy.
- 450 grams self-raising flour
- 250 ml buttermilk or plain yogurt
- 150 grams of butter
- 130 grams of sugar
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons milk
- Preheat oven to 225 Celsius.
- Add the flour and salt into a large bowl.
- Put the butter into the flour mixture and then use your hands to rub in the mixture. Rub in until all the butter has been rubbed in.
- Mix in the sugar with your hands and then make a well in the center.
- Add the egg and milk into the buttermilk and mix well, pour the mixture into the flour mixture and then mix together with a fork.
- When it is too thick to mix with the fork put the fork to one side and use your hands to form a dough with the wet flour mixture.
- Put some flour on a work surface and then put your dough on the floor. Use a rolling pin or your hands to pat down the dough until it is thick enough to start cutting out shapes.
- Use a round cookie cutter, any size you want, and cut the buttermilk scones out and put them on a baking tray.
- Gather up any remaining dough and shape it up again and cut more scones out. Usually, there is a bit of dough leftover which is too small to use a cutter on. Just shape it with your hands and put it on the baking tray.
- Brush some milk on top of the scones and bake them in the oven for 15 – 20 minutes until slightly golden brown on top.
- Remove from the oven and put them on a cooling rack to cool completely before serving.