There is nothing quite like a warm scone fresh from the oven, slathered in Devonshire clotted cream with a healthy dollop of raspberry jam on a cold, rainy afternoon to make you feel like lifting your pinkie finger while you sip your tea.
In other words, classic acting posh and faking a British accent snack food!
I got home after a week’s holiday, absolutely desperate to bake, (no joke, I was actually suffering from oven withdrawal) but was so knackered that I was FORCED to wait until the next day. LOL.
Sunday morning, I got up, grabbed my old recipe notebook and ran downstairs in my pajamas and elephant slippers (got to love them elephants) and just mixed the batter for my favourite scones. It seemed like the perfect thing to have that day.
The recipe is SO simple, and honestly takes absolutely no time at all to whip up, you’ll get fresh, yummy scones in under 30 minutes!
Give it a shot, and feel free to embellish with raisins, chocolate chips, cheese or apple slices. Just some suggestions 😉
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup cold butter, cubed
- 1 large egg
- 1 cup vanilla yoghurt
- 1/2 tsp vanilla extract
- 2 tsp milk
- In a large bowl, combine the flour, baking powder, baking soda and salt
- Cut in butter until the mixture resembles coarse crumbs (this is tedious work when one doesn’t possess a high powered food processor, so I crumbled with my fingertips tip I started getting minor finger cramps)
- Stir in the egg, vanilla, yoghurt until just combined (no need for a mixer here, just stir with a spatula)
- Turn onto a well-floured surface and knead 6-8 times
- Drop small portions (saaay about 2 tablespoons worth) onto your prepared baking tray, brush the tops with milk and sprinkle the sugar
- Bake at 180°C for 10-15 minutes, or until golden brown around the edges
You may choose to roll the dough into a circle and cut into wedges, but I’ve always preferred drop scones for ease of storing and gobbling.