I was asked to develop a recipe using Westcountry dairy products in support of the Support South West Dairy Farmers campaign - set up by local company Stephens Scown. I received some goodies from Rodda's and Stapleton Farm and created these light fluffy vanilla scented scones - perfect for a Cornish Cream Tea! Enjoy the sunshine and don't forget to pledge your support to the campaign by signing up on the website.
VANILLA YOGURT SCONES
By Beth Sachs, 10 June 2015
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g cold butter, cut into cubes
- 4 tbsp golden caster sugar
- 150g vanilla full-fat yogurt - I used Stapleton Yogurt.
- 4 tbsp full-fat milk
- 1/2 tsp vanilla extract
- 1 egg beaten with 1 tbsp milk, to glaze
- Jam and Roddas Clotted Cream to serve
- Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
- Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it’s all in, stop.
- Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times – just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
Prep time: 10 minutes
Cook time: 12 minutes