- 10 gram baking powder
- 350 gram flour
- 2 tablespoons white caster sugar
- 1 teaspoon salt
- 60 gram hard butter
- 2 eggs
- 1 dl full fat yoghurt
Kitchen equipment required
- An oven + baking tray
- Standmixer, or a big bowl if you are mixing by hand
- Flatbeater attachment
- Small bowl
- Greaseproof paper
- Piping bag
Preparing the scones — 10 minutes
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 in to the standmixer bowl. Attach the flatbeater attachment to your standmixer 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 standmixer bowl, mix until it forms a dough.
Baking the scones — 10 minutes
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. Be mindful 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 pre-heated 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!