These raisin and yoghurt scones are so quick to make; just 15 minutes in the oven and they're done. I've added yoghurt instead of cream which makes these scones not too sweet and light and fluffy on the inside. These taste amazing served warm with some cream and jam.
These raisin and yoghurt scones are so quick to make; just 15 minutes in the oven and they're done. I've added yoghurt instead of cream which makes these scones not too sweet and light and fluffy on the inside. These taste amazing served warm with some cream and jam.
Yields6 Servings Prep Time10 minsCook Time15 minsTotal Time25 mins
250 g (2 cupa ) plain flour 1 tsp baking powder ½ tsp baking soda ⅓ tsp salt 4 tbsp caster sugar zest of 1 unwaxed organic lemon 56 g (4 tbsp) unsalted butter 120 ml (1/2 cup) full fat natural yoghurt 1 large egg 1 tsp vanilla extract 1 tbsp lemon juice ⅓ cup raisins 1 tbsp milk or reserved egg mix for brushing
11. Preheat oven to 200°C (fan 180°C) / 400°F. Line a baking tray with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
3. Rub in the butter with your fingertips until it resembles fine breadcrumbs.
4. In a small bowl, beat the egg. In another bowl, mix yoghurt + lemon juice + vanilla extract. Combine the egg with the yoghurt mixture.
5. Gently stir the wet mixture into the dry until just combined. The dough should be soft and only slightly sticky. Fold in the raisins.
6. Pat the dough into a disc about 2–2.5 cm thick (¾–1 inch) and cut into 6–8 rounds.
7 Place on tray, brush the tops with reserved egg mix or milk, and bake for 15–18 min until golden and risen. Cool slightly and serve warm with butter, jam and freshly whipped cream.
1. Preheat oven to 200°C (fan 180°C) / 400°F. Line a baking tray with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
3. Rub in the butter with your fingertips until it resembles fine breadcrumbs.
4. In a small bowl, beat the egg. In another bowl, mix yoghurt + lemon juice + vanilla extract. Combine the egg with the yoghurt mixture.
5. Gently stir the wet mixture into the dry until just combined. The dough should be soft and only slightly sticky. Fold in the raisins.
6. Pat the dough into a disc about 2–2.5 cm thick (¾–1 inch) and cut into 6–8 rounds.
7 Place on tray, brush the tops with reserved egg mix or milk, and bake for 15–18 min until golden and risen. Cool slightly and serve warm with butter, jam and freshly whipped cream.