Sweet or Savoury Scones

Ingredients:

225g /8 oz Self Raising flour               

1 tsp baking powder

55g/2 oz butter/marg

1 egg                                     )

2 tbsp natural yoghurt  ) mixed together in a jug

Approx. 150 mls milk     )

Additions/Options:

Sweet– frozen raspberries and 50g white chocolate/ pear and almond/cherry and coconut/ fruit/ cranberry and orange.

Savoury– Fresh herbs/smoked paprika and chorizo/sun dried tomato and feta/ spring onion and Stilton.

Method:

Sieve flour and baking power together in a large bowl, rub in butter, if savoury add herbs, salt and pepper, if sweet add sugar.  Add your choice of sweet or savoury ingredients then enough of your fluid mixture to bring together to a soft dough.  

For scones use a cutter of choice, I like to use round for sweet and square for savoury and place on a lined baking tray and place in the oven for approx. 10 – 12 minutes.

Bake all variations at a high temperature i.e. 200–220c, gas 6-7 for a good rise, second runner of AGA roasting oven turning 8 minutes into the baking time.

Pictured:  I doubled this recipe and made Rasberry and White Choclate, Rum and Raisin (soak the raisins in 2 tbsp rum) and Plain to have with fruit compote and yoghurt for breakfast – Yum!