SCONES - the best!

Important to remember not to over knead the dough as scone will become tough. Must be placed in a HOT over.

• 2 cups flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• ½ cup plain yoghurt
• 1 egg

Sift the flour, salt and baking powder twice. Cut the butter into the flour with a small sharp knife and then rub in gently with your fingertips to form a crumbly mixture. Alternatively use a pastry cutter. Mix the egg and yoghurt with a fork and use this mixture to bind the flour, use a small, sharp knife to mix - do not use a wooden spoon as it is too heavy. If mixture is too dry, add a tablespoon or two of cold tap water until a softish dough is formed. Knead lightly 5 or 6 times. DO NOT OVER KNEAD. Pat the dough out to 1.5cm thickness. Cut into rounds using a scone cutter, or cup. Bake in hot over at 220oC (424oF) for about 10 minutes.

Oops I forget the add quantity of butter will repost the entire recipe here.

Important to remember not to over knead the dough as scone will become tough. Must be placed in a HOT over.

• 2 cups flour
• ½ teaspoon salt
* 4 tablesoons butter
• 1 tablespoon baking powder
• ½ cup plain yoghurt
• 1 egg

Sift the flour, salt and baking powder twice. Cut the butter into the flour with a small sharp knife and then rub in gently with your fingertips to form a crumbly mixture. Alternatively use a pastry cutter. Mix the egg and yoghurt with a fork and use this mixture to bind the flour, use a small, sharp knife to mix - do not use a wooden spoon as it is too heavy. If mixture is too dry, add a tablespoon or two of cold tap water until a softish dough is formed. Knead lightly 5 or 6 times. DO NOT OVER KNEAD. Pat the dough out to 1.5cm thickness. Cut into rounds using a scone cutter, or cup. Bake in hot over at 220oC (424oF) for about 10 minute