A quintessential part of every afternoon tea. Enjoy these scones with thick clotted cream and jam, and of course a cup (or two) of tea! Makes around 15 scones.
Made by Véronique
Published at 2015-01-29, this recipe is for 15 persons persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Preheat the oven to a temperature of 180 degrees Celsius. Cut the cold butter into small cubes. Add the flour, caster sugar, salt and the cubes of butter to the bowl of the stand mixer.
Attach the paddle beater and mix on the lowest setting for 5 minutes, or until the dough becomes crumbly. Break the eggs into a small bowl and add the yoghurt, then mix until smooth.
Add the egg and yoghurt mixture to the bowl of the stand mixer and mix to a smooth dough.
Line a baking tray with baking parchment. Scoop the dough into a piping bag (or use an ice cream scoop or 2 spoons). Determine how large you want the scones to be, then pipe a ball of the dough onto the lined baking tray.
Bear in mind that the larger the scone, the longer it will take to bake. Bake the scones in the preheated oven for 5 to 10 minutes (depending on the size of the scones) until golden brown.
These scones are best enjoyed spread with clotted cream, jam or lemon curd. Enjoy!
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