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BBC Easy Fluffy Scones




Source of Recipe


Jane Hornby at bbcgoodfood.com


Recipe Introduction


Very good, fluffy scones with a nice crunchy crust. Serve with good jam and clotted cream, if you can get it. I can find ‘Devonshire Cream’ in jars at Whole Foods. I sprinkled the tops with a little Demerara sugar after glazing with the egg wash and lined the baking sheet with parchment paper. These are best eaten warm, or at least the same day, but can be frozen.


List of Ingredients




350g self-rising flour , plus more for dusting
1/4 tsp salt
1 tsp baking powder
85g cold butter , cut into cubes
4 tbsp golden caster sugar [I used regular granulated]
150g pot natural full-fat yogurt
4 tbsp full-fat milk
1 tsp vanilla extract
1 egg beaten with 1 tbsp milk, to glaze


Recipe



Preheat the oven to 425 degrees. Place a baking sheet in the oven.

Put the flour, salt and baking powder in the bowl of a food processor, pulse a couple of times. Add the butter and pulse until it disappears. Add the sugar and pulse a couple of times. Place in a large bowl and make a well in the center.

Heat the yogurt, milk and vanilla in the microwave for a minute until hot (it may appear lumpy). Pour into the well and quickly work into the flour mixture with a fork. Mix until just combined – you don’t want to overmix.

Place on a floured surface and fold the dough over itself a few times – you want to create a bit of a smooth dough – but again, don’t overmix. Press out to about 1 1/2-inch thick and cut out 2 1/2-inch rounds with a floured cutter. Gently press the remaining dough together and repeat until all the dough is used up. Scatter a bit of flour over the hot baking sheet and place the scones on. Brush with the egg wash (and sprinkle with sugar, if using). Bake for 12 minutes, or until golden. Don’t overbake.

Makes 9 scones.