Scones are quick and easy to make for your for afternoon tea or a long lazy weekend breakfast. This recipe is my favourite scone recipe as the texture is soft and light yet the outside is slightly crispy. And they have the right level of sweetness. Serve with butter, cream cheese or marmalade.
Yogurt & Oat Scones, 8 pcs
4 1/2 dl flour (450ml)
3 dl porridge oats (300ml)
1/2 tsp salt
1 1/2 tsp baking powder
1/2 dl sugar
125 grams butter,
2 dl yogurt (200ml)
2 tbsp milk and oats for brushing the
Pre-heat the oven to 250 degrees C.
Combine the dry
ingredients, add butter and crumble it together. Add yogurt and egg and knead very lightly to a
smooth dough. If you knead the scones too much they'll turn out dense and not light and fluffy.
Flatten the dough until about 3 cm high, use a glass to cut round scones.
Place the scones onto an oven papered baking plate.
Brush with milk.
Bake in the oven for about 15 minutes, until