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

Step 1

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.

Step 2

Put the flour, salt and baking powder together in a bowl and mix well. Then create a well in the middle of the bowl.

Step 3

Pour the other mixture into the well in the middle.

Step 4

Now work the mixture to form a smooth dough.

Step 5

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.

Step 6

Brush the tops with egg wash and then place in the over for 12 minutes until risen and golden.