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
- 500g cake flour, sieved
- 150g salted butter, chilled and grated
- 70g golden caster sugar
- 1 tbsp baking powder
- 3 large eggs
- 160g double cream yoghurt or sour cream
- 125ml pouring cream, plus extra if needed
- Creme Fraiche, icing sugar and strawberry jam, to serve
- Preheat the oven to 180 degrees celsius (160 fan forced).
- Sift the dry ingredients together.
- 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).
- Combine the eggs, yoghurt and cream and whisk.
- 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.
- 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.
- 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.
- Allow to cool slightly before dusting with icing sugar and serving with whipped cream and strawberry jam.
The Kate Tin https://thekatetin.com/