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PRE-HEAT the oven to 180 degrees Celsius or 365 degrees Fahrenheit. DICE the butter in small pieces. ADD flour, caster sugar, salt and diced butter into the stand mixer bowl.
Attach the flat beater attachment to your stand mixer and mix using the low setting for about 5 minutes, or until the mixture becomes crumbly and well mixed.
CRACK the eggs and mix using the bowl along with 1 dl full-fat yoghurt to a smooth mixture. POUR into the stand mixer bowl, mix until it forms a dough.
LINE a baking tray with greaseproof paper. POUR the mixture into the piping bag. SQUEEZE out the dough and decide how large you want the scones to be.
Keep in mind that the larger the dough ball is, the longer it will take for the scone to fully bake. We made bite-sized scones because we wanted to serve them as a snack.
BAKE the scones for about 5 to 10 minutes in the preheated oven, of course depending on the size of the scones and oven capacity.
These delicious scones are best enjoyed with non-sugared clotted cream, jam or lemon curd. Enjoy!