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.
The main thing:
Made by Véronique
Published at 2015-01-29, this recipe is for 15 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 23-09-2023
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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!