These classic scones are the perfect combination of buttery and flaky, and have been my go-to recipe for the last 12 years! The secret ingredient is double cream yoghurt which makes them extra light and flaky! 

THE KATE TIN CLASSICS

Classic Scones

 

Classic Scones

Classic Scones

Classic Scones
Yields 10
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Ingredients
  1. 500g cake flour, sieved
  2. 150g salted butter, chilled and grated
  3. 70g golden caster sugar
  4. 1 tbsp baking powder
  5. 3 large eggs
  6. 160g double cream yoghurt or sour cream
  7. 125ml pouring cream, plus extra if needed
  8. Creme Fraiche, icing sugar and strawberry jam, to serve
Instructions
  1. Preheat the oven to 180 degrees celsius (160 fan forced).
  2. Sift the dry ingredients together.
  3. Grate in the cold butter and rub it into the dry ingredients to form a rough shaggy mixture with large crumbs (there should be large chunks of butter).
  4. Combine the eggs, yoghurt and cream and whisk.
  5. Cut the wet ingredients into the dry ingredients using a butter knife until the dough just comes together (don’t overwork it and don't worry if there are slightly drier patches, this inconsistency is perfect for scones). Add a little extra cream, if necessary. It should be sticky.
  6. Flatten the dough out onto a lightly floured surface using your hands, using an 8cm round cutter, cut out rounds. Flatten any remaining dough gently into another disc (again, don't overwork it) and cut out a few more scones.
  7. Place on a lined baking tray, brush with a little milk and bake in a preheated oven for 15-20 minutes or until golden and cooked through.
  8. Allow to cool slightly before dusting with icing sugar and serving with whipped cream and strawberry jam.
The Kate Tin https://thekatetin.com/

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