They’re small, they’re light, they’re easy, they’re quick and they’re delicious. Perfect for breakfast. Perfect with tea.
You need: wheat flour (white or wholemeal), sugar, baking powder or baking soda, butter, yoghurt (or milk or cream) and eggs. The dry ingredients (a glassful of flour, two teaspoons of baking powder, 1/3 glassful of sugar) should be whisked together. Next cut the cold butter (70g) into the flour. Leave little crumbs – the dough shouldn’t be too smooth. Whisk the wet ingredients (150g yoghurt and an egg), add them to the flour and mix. Again, a certain amount of carelessness is needed as the dough should be light. Roll the dough to about 2cm high and cut into rounds e.g. using a glass. Brush each scone with yoghurt. Bake for 12 mins in 220°C. Serve with butter and jam (it’s nice when they’re mixed together), mascarpone or yoghurt. Yummmy!