75 gr butter (room temperature)
225 gr self raising flour
50 g sugar
1 egg
1 tbsp plain yogurt
1 tbsp milk
a pinch of salt
Pre-heat the over to 220 degrees. Sift the flour and salt into a bowl. Add the butter and rub in with your fingers until the whole thing looks like breadcrumbs. Add the sugar . Beat the egg, milk and yogurt together and add it to the mixture. Mix it all with a knife and then at the end with your hands. Roll the dough into a 3 cm circle and start cutting out the scones with your cutter. The scones should look tall and thick. Put them on a greased baking tray (we used a silicon tray from Lakeland instead) and brush a bit of yogurt on top. Sprinkle a tiny bit of flour over the scones and bake for 10-15 minutes. Serve with cream and strawberry jam.
The kids did most of this but they particularly enjoyed cutting the scones with their mini-cutters.
