Makes 18 small scones


  • 250g self raising flour
  • 60g butter
  • 45g sugar
  • 6 cardamoms, seeds crushed and shell discarded
  • 1 generous pinch of saffron
  • 1 tsp baking powder
  • 125ml plus extra 2 tbsps of warm milk
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • Tims Dairy Greek Style Vanilla yogurt
  • Strawberry jam
  • Your favourite tea


In a large mixing bowl, combine the flour and the butter. Rub it in with fingers until it resembles breadcrumbs.

Add the sugar, crushed cardamom seeds, saffron, baking powder, 125 ml milk and lemon juice. Gently knead to prepare a dough.

Preheat the oven to 170 C. Roll the dough into a 1 cm thick layer on a floured surface and cut into small circles using a cookie cutter.

Transfer to a lined baking tray and brush with milk. Bake for 12 minutes until golden on top.

Let the scones cool, cut into half and slather with yogurt and jam. To take your scones to the next level, sprinkle lemon zest onto yogurt and dip in for creamy goodness. Serve with your favourite tea, mine being masala chai tea.


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