Afternoon Tea is a favourite past time of us Brits. Crumbly Scones, jam and whipped Double or clotted Cream. We’ll not start any wars over, do you add the jam first, then the cream or Vice Versa.
The recipe for these scones came from the back of my dad’s Scotts Porrage Oats I’d never tried mixing my Scones, using yoghurt and an egg before. I normally just use milk to mix mine.
In addition to the ingredients, I add a diced Granny smith Apple too. This goes So well with the cinnamon and gives an added texture.
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Ingredients: makes 9
- 175g Self Raising Flour
- 1tsp Baking Powder
- 1/2tsp Ground Cinnamon
- 50g Stork Margarine
- 50g Caster Sugar
- 50g Dried Fruit
- 1 finely diced Apple (Granny smiths)
- 125g Scott’s Porage Oats
- 150ml Natural Yoghurt
- 1 egg, beaten
- Preheat oven to 220C / 200C fan / Gas Mk 7
- Lightly grease a baking tray or use a silicone sheet on your tray.
- Sift the Flour, baking powder and Cinnamon into a bowl and rub in the Margarine until the mixture resembles Breadcrumbs.
- Core, peel and finely dice a Granny Smiths Apple, then add this to your flour mix.
- Beat the Yoghurt and Egg together, add to your mix and stir to form a soft dough. Tip the dough out onto a lightly floured surface and knead gently.
- Press the dough out with the flat of your hand, no need for a rolling pin. Using a Scone cutter, cut out the scones so they are the full depth of the cutter.
- Place onto a baking tray and bake for 10-15 minutes until well risen and golden brown.
- Once cooked place onto a wire rack to cool.
- When they’ve cooled slighty , I give mine a dusting of finely sieved icing sugar.
- Now it’s time to Put the kettle on and share your scones, but not before you add your jam and Cream.