Fresh Berry Yoghurt Scones

Suitable for Vegetarians. Recipe makes 4 large or 6 small scones.

Ingredients:

• 350g self rising flour, (more for flouring your surface), 
• 1/2 tsp salt, 
• 1 tsp baking powder, 
• 3 tbsp granulated sugar, 
• 85g unsalted butter, cubed, 
• 150g greek yoghurt, 
• 4 tbsp milk, 
• 1 tsp vanilla extract, 
• 150g mixed berries (I used 100g or raspberries and 50g of blueberries. I find this to be a good ratio but you can use whatever you prefer and have on hand), 
• 1 beaten egg.

Method:

• In a large mixing bowl, combine the flour, salt, and baking powder and whisk to combine.
• Add in the cubed butter and, using your fingers, begin to mix the butter into the flour. Roll the pieces of butter between your fingers to break them up into smaller pieces so that they mix with the flour and form small clumps.
• Continue mixing until you have a pebbly, clumpy mixture. You are looking for butter/flour clumps roughly the size of short grains of rice.
• Add the sugar and mix to combine.
• Place a saucepan over low heat and add the yoghurt, milk, and vanilla extract. Gently heat until it is about body temperature. Place a (clean!) finger into the mixture to check the temperature. Once it feels roughly the same temperature as your finger, remove from the heat.
• Create a small well in the dry mixture and slowly add the wet mixture.
• Mix together until it just about forms a cohesive dough. Be careful not to over-work this dough, as that will cause gluten development which will in turn lead to tough, chewy scones.
• Turn the dough out onto a very well floured surface. Because of the yoghurt, the dough will be extremely sticky so make sure your hands are very well floured when handling it.
• Roll out the dough until it is 2-3cm thick. The scones will not rise very much in the oven so it is important to cut them quite thick.
• Using a well floured cutter or a knife, cut out 4-6 scones. You can reshape the scrap pieces of dough to form more scones.
• Place the scones on a well-floured baking sheet.
• Brush them with a beaten egg and add a sprinkling of granulated sugar to the top of each of them.
• Place the scones in an oven preheated to 220c for 12-14 minutes or until brown.
• Let cool for 10-15 minutes. Serve while still warm.