These traditional-style scones are perfectly moist and light. Serve them with Chantilly cream, strawberry jam and fresh, sliced strawberries or leave out the sugar if you would like to serve them as a savoury treat.

There is no secret to perfect scones: follow the instructions and success will be yours!!

280g flour

2,5ml salt

8ml baking powder

100g butter, ice cold

25g sugar

62ml cream

62ml yoghurt

1 egg

Egg wash:

1 egg

15ml milk

Preheat your oven to 180℃, dry heat (i.e. not on fan setting)

Grease a small baking tray and set aside.

Sift together the flour, salt and baking powder into a mixing bowl. Repeat twice more. Do not skip the sifting stage as it really makes for a fluffy, light scone!

Grate the cold butter directly into the bowl with the flour.

Rub the butter into the flour with your fingers. Work quickly so that the mixture stays as cold as possible.

Add the sugar, cream, yoghurt and egg to a separate bowl and give it a whisk until blended.

Add this mixture to the flour mixture. Scrape out every drop of the liquid!

Cut the mixture with a palette knife or a blunt kitchen knife to mix the ingredients together, i.e. cut straight down into the ingredients and turn the bowl. Keep cutting and turning until a dough comes together.

Lightly dust a work surface with some flour and turn the almost-dough mixture out onto it.

Push the dough together even if there are bits that look as though they should be kneaded in. NOTHING WENT WRONG if the dough seems flaky and not quite together – that is exactly what you are looking for!

Shape the dough into a rectangle by lightly rolling it out on the surface.

Now turn up a third of the length and then turn over the third of the top part. Roll this folded piece to a thickness of 3,5 cm.

Select a biscuit cutter (about 7cm in diameter), dip it in some flour and press straight down into the rolled dough. Do not twist the cutter when you press down as it will prevent your scones from rising. Keep rolling and cutting until you have no dough left.

Place the scones onto the baking tray.

Mix together the egg wash and brush ONLY the top of the scones – be careful not to let the wash run down the sides.

Bake the scones for 15 minutes.

Remove the baking sheet from the oven and cool the scones on a cooling rack.

Serve with jam and cream.

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