The perfect scone.

What we all need in our lives !

I  adapted this recipe from one of my favourite bakers

Scones before bakedscones before going into ovenbaked scones on tray rackscone dough

http://www.theguardian.com/profile/danlepard

Makes apps 12

275 g of natural yoghurt ( I use 0 fat)

25g of  caster sugar

400g of plain flour

2tsp cream of tartar

1tsp bicarbonate of soda

50g of cold butter diced

1. Preheat the oven to 220, fan 200 or gas 7. Stir together the yoghurt and sugar and leave for a few minutes to let the sugar dissolve.

2. Sift the flour, raising agents and 1/2 tsp sugar  into a large mixing bowl  and very lightly rub in the butter, don’t overwork it just barely rub it in.

3. Stir the yoghurt mixture into the flour, working quickly and gently, use your hand at this stage, you may need to add a little milk to get it to come together, but just enough not too much!

4. Scoop the mixture out on to a well floured surface, flour the top lightly and pat the dough out to a thickness of about 2.5 cm , handle very lightly and don’t worry if it doesn’t look perfect. Cut the dough with a 6cm cutter using a sharp downward movement without twisting, and place on a lightly floured baking sheet.

5. Brush the tops lightly with yoghurt and bake for 12-14minutes until lightly browned on top.

I sometimes add desiccated coconut to the dry flour mix or even a few currants.

I also love blueberry and clementine scones, the only difference in the method being at step 1 where you use 150g of yoghurt and75g  sugar, add the zest of 3 clementines 50 ml of juice .At step 3  add 150g dried blueberries when you mix the dough . At step 5 sprinkle over Demerara sugar before baking.