Ingredients:
• 3 cups self-raising flour
• ½ tsp sat
• 2 tbsp sugar
• 90g butter
• 1 egg lightly beated
• 1 cup EASIYO yogurt


Method:
Sift flour, salt and sugar into a bowl.
Rub in butter until the mixture resembles coarse breadcrumbs.
Add beaten egg and yogurt to dry ingredients, mixing quickly with a knife.
Turn onto a floured board and knead several times.
Roll out dough to approximately 2 cm thick and cut into squared or into rounds with a 4 cm floured cutter.
Arrange close together on a lightly greased baking tray.

Bake in a preheated oven 220°C for 10-15 minutes or until lightly browned.
Cool on wire racks or serve warm with butter and jam or yogurt cream cheese.


Variations/Comments:
A century old teatime treat throughout Scotland, Ireland and Northern England. Yogurt replaced the milk or cream used in the traditional recipe.

Fruit Scones:
add to basic recipe ½ cup of either dates, sultanas or currants.
Rind of 12 lemon grated finely may be added if desired.

Cheese scones:
follow basic recipe omitting the sugar.
Mix in 1 cup grated tasty cheese and a pinch of paprika.


MAKES 20