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English Scones Recipe


These English Afternoon Scones are truly delicious, using natural yogurt makes the scones rise as it reacts with the bicaronate of soda in the flour. Good Luck


  • 16 ozs Self-Raising Flour
  • 1/4 teaspoon salt
  • 4 oz chilled butter cut in small pieces
  • 2 oz caster sugar
  • 8 tablespoons plain yogurt
  • 5 fluid oz milk (to make soft dough but not too wet)


1.Turn oven to fan 200C conventional 220C/gas 7
Lightly grease a baking sheet or cover in baking parchment.
Tip the flour and salt into a mixing bowl.
Add the butter and rub everything together with your fingertips until the butter is fairly well blended with the flour.
Stir in the sugar.

2. Mix the milk and yogurt together - pour most of it into the buttery flour and gently work the mixture together with the blade of a knife until it forms a soft almost sticky dough.

3. Gently form the dough into a ball and lift onto a floured board, knead the mixture just 3-4 times to get rid of the cracks but not too much as it will toughen the mixture.

4. Pat the dough gently with your hands to the thickness of no less than 1 inch then take a cutter between 2 and 1/2 inch and 3 inches. To help the scones to rise dip the cutter between cutting each scone in a small pot of flour. Take care not to twist the cutter as you press as this will make the scones rise unevenly in the oven. Lightly gather up all the trimmings together and then stamp out more scones.

5. Put the scones on the baking sheet - bake for 10 - 12 minutes until risen and pale golden in the center of the oven. Cool on a wire rack. Split and spread with any of the Kitchen Kettle tasty sweet jam.

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