Yoghurt Scones
These have to be the best scones I have ever tasted!
Makes enough for: 8 scones
Ingredients
- 450 g self raising flour, plus extra for dusting
- 1 pinch fine salt
- 115 g fructose
- 15 g cold butter, cubed
- 235 g thick yoghurt
- 15 mls milk, plus extra for glazing
Method
- Preheat the oven to 200° Celsius
- Sift the flour and the salt into a large bowl
- Add the fructose
- Rub in the butter until you have a fine texture
- Make a well in the centre and add the yoghurt and the milk
- Mix with your hands to form a dough
- Turn out onto a floured surface
- Shape into a large disc, 2cm thick
- Cut into 8 (like you would a cake)
- Place the scones onto a lined baking tray
- Brush the tops with milk
- Bake for 25 minutes
- Remove from the oven and leave to cool on a wire rack