Scones with yogurt

Ingredients for 4 servings:

• 300 g wheat flour
• 1 packet of baking powder
• ¼ tsp salt
• 40 g butter or margarine, soft
• 1 egg(s)
• 150 g yogurt (at least 3.5% fat)
• Flour for the work surface
• 1 egg yolk
• 1 tbsp cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wonderfully crumbly English tea biscuits – best enjoyed while still warm!

Knead the dough from flour, baking powder, salt, butter, egg, and yogurt. Roll it out on a floured surface to a thickness of about 2 cm and cut out circles about 5 cm in diameter. If you don’t have a cookie cutter, you can also use a water glass. Dip the edges in flour beforehand. Mix one egg yolk with 1 tablespoon of cream and brush the scones with it. Bake in a preheated oven at 200°C for about 10-15 minutes, until the scones are lightly browned. In England, scones are eaten warm, spread with jam and clotted cream (the latter is a calorie bomb that I would compare to double cream or mascarpone). We also like them with “just” butter and/or jam.