We don't drink milk in our house so i am often stuck without milk - recently i was having people for breakfast and wanted to make fresh scones. I substituted the milk with yoghurt and they were the best tasting scones i have ever made - light and fluffy. Makes about 10-12.
In a mixing bowl sift together the flour, baking powder, bicarb soda and salt.
Stir in the sugar.
Rub in the butter (or margerine) until the mixture is crumbly.
Add the lemon zest.
In a small bowl stir the beaten egg into the yoghurt and add to the crumbly mixture. Stir with a wooden spoon gently until just combined. Do not over mix.
Turn the dough out on to a lightly floured surface. Pat it into a circle about 2 1/2 cm (1 inch) thick, using only the flour necessary to keep dough from sticking to the surface. With a round cutter cut out scones and place on to a tray lined with baking paper.
Preheat oven to 180 degrees C and bake until golden brown, about 15-18 minutes.
Serve warm with homemade jam of your choice (I love raspberry jam).
Scones are always the best eaten the day they are made but will keep in an airtight container for 2 days.
You can add chopped dates for date scones or raisins. They are nice and fluffy due to the yoghurt. Experiment with other fruits if you wish such as blueberries or cherries.
Wow - these are the best scones ever. Something about the yoghurt and lime zest made it really come together. Very light and fluffy. At first, I thought the dough was a bit too moist, but I resisted adding more flour, which was definitely the right decision. The scones were all eaten within 15 minutes. - 03 Apr 2015