Scones

Guess what...? It's another scone recipe!! Yeee! I promised there'd be more. At least this time, it's actually summer and over 10C outside. Unlike with the Mediterranean and raspberry counterparts, this is a straight- down-the-line, no-nonsense, proper tea-time scone. Yum yum.

Scones
Prep time: 25 minutes
Serves: 9
Cooking temp: Gas 7, 220C
Cooking time: 12 minutes

Ingredients
350g self-raising flour, plus extra for dusting
1 tsp baking powder
85g cold butter
4bsp caster sugar
85g sultanas or raisins
150g natural full-fat yogurt
4 tbsp milk (not skimmed), plus extra to glaze
1 tsp vanilla extract
 
Method

1. Heat up the oven and place a baking sheet in.
2. In a large bowl, combine the flour and baking powder. 
3. Chop the butter up into small cubes and add to the flour. Mix with a cutting action until it has disappeared.
   
4. Stir in the flour and sultanas. Make a well in the centre of the bowl.
   
5. In a small saucepan, gently heat the yogurt, milk and vanilla extract until hot - it might go lumpy.
   
6. Pour into the centre of the well and combine quickly with an ordinary knife until it is all incorporated, then stop.
   
7. Using your hands, knead the dough for a few minutes then turn out onto a floured surface.
8. Roll the dough to 4cm thick and cut out 9 rounds using a 7cm diameter cutter. Alternatively, divide into 9 balls and shape to circles.
   
9. Brush each scone with some milk.
10. Take the tray out of the oven and scatter over a bit of flour. Place the scones on the hot tray and cook for 12 minutes, until they are risen and golden.
    
11. Serve warm with jam, clotted cream or chopped fruit. If you want to eat them later, cover with a damp tea towel as they cool to keep them soft and warm up again before serving.