Everyday Scones

I don't like cream teas. I know that's unheard of but, not really having a sweet tooth I'd much rather the scone just had butter on it, and that the scone was a crumpet. But the baby has other ideas and just wants doughnuts and raspberry jam so, as a treat for Joe for doing loads of chores on the whim of a hormone-laden wife, and a treat for the bump, I decided that we'd have a homemade cream tea on Saturday.

Short and Sweet by Dan Lepard had an interesting recipe invovling yoghurt and cream in the dough mixture so that's the one I chose although I'm sure you can find one in most baking books, or Delia... of course.

I ate three of these then had to have a nap... Joe finished them off making his tally a mere five. Five scones!!!


Everyday Scones

Makes 6-8

250g low fat plain youghurt
25ml double cream
25g caster sugar
400g plain flour, plus extra for dusting
1/2 tsp fine salt
2 tsp cream of tartar
1 tsp bicarbonate of soda
50g unsalted butter, softened
beaten egg to finish

Pre-heat the oven to 200C/425F/Gas Mark 7. Dan recommends cooking these in a deep roasting dish so less moisture is lost during baking so that's what I used, lined with a teflon baking sheet. You will also need a large mixing bowl and a scone-sized cutter (about 6cm).

1. Stir the yoghurt, cream and sugar together and leave for a few minutes so that the sugar dissolves.

Yoghurt mixture

2. Sift the flour, salt, cream of tartar and bicarb into a large mixing bowl and rub the butter through lightly.

3. Mix the yoghurt mixture into the flour then quickly and gently work everything to a soft sticky dough. Some cooks use a knife to stir the dough to avoid being heavy handed. I initially used my small, metal spatular and then brought it together with my hands.

4. Scoop the dough onto a well-floured work surface and lightly dust the top with flour. Pat it out to 4cm high then push the cutter firmly through the dough without twisting.

5. Place on the base of the roasting tin spaced 2 cm apart.

6. Brush the tops lightly with beaten eggg and bake for 12-14 minutes until just coloured on top.

7. Cool on a wire rack, covered with a tea towel to keep them moist.

Cooling under a tea towel

8. Serve with clotted or whipped cream and jam.

Cream tea