Scones With Greek Style Vanilla Yogurt

What you’ll need:

• 350g self-raising flour
• 1 tsp baking powder
• 85g butter, cut into cubes
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• Squeeze lemon juice
• 1 beaten egg, to glaze
• Jam and Tims Dairy Greek Vanilla style yogurt to serve

How to do it:

1. Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl and add the baking powder, then mix
2. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar
3. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment
4. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first
5. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take 5cm circular cutter and plunge into the dough, then repeat until you have used all the dough up
6. Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and lashings of our Greek style Vanilla yogurt – so much healthier than cream!

See the recipe on YouTube