Light and fluffy scones made using tasty Lancashire Farm yogurt for a twist on a classic.
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g cold butter, cut into cubes
- 4 tbsp golden caster sugar
- 150g lancashire farm natural yogurt
- 4 tbsp full-fat milk
- 1 tsp vanilla extract
- 1 egg beaten with 1 tbsp milk, to glaze
To start put the oven at 220c/200c/gas 7 to preheat. Then warm the milk, yogurt and vanilla together in a pan for just over a minute.
Put the flour, salt and baking powder together in a bowl and mix well. Then create a well in the middle of the bowl.
Pour the other mixture into the well in the middle.
Now work the mixture to form a smooth dough.
Tip the dough onto a surface and roll out ready to be cut. Press out 4 scones with a cutter or a the top of a glass tumbler. The scones should be roughly 4cm thick. Roll together the let over dough and repeat until all the dough is used.
Brush the tops with egg wash and then place in the over for 12 minutes until risen and golden.