Vanilla Yoghurt Scones

Method

1. Preheat the oven to 180C, Gas Mark 4, and lightly grease a baking tray
2. Place the flour and sugar in a bowl and whisk together
3. Add in the diced butter and using the rubbing in method, rub together until it resembles fine breadcrumbs
4. Make a well in the middle and add 125ml of Tim’s Dairy Vanilla yoghurt
5. Fold mixture and a little milk (up to 3 tablespoons) until a stiff dough is formed
6. Gather the dough and turn out onto a floured surface and knead lightly
7. Roll into a circle 2cm thick
8. Cut shapes out with a pastry/cookie cutter and place onto the baking tray
9. Re-roll and cut out any unused dough
10. Brush with egg wash
11. Bake in the oven for 10-13 minutes until risen and golden brown
12. Remove and cool on a wire tray
13. Top with your favourite jam or conserve (we recommend Tiptree’s Morello Cherry or Pineapple Conserve for this one!) and a dollop of Rodda’s Cornish clotted cream