The yoghurt in this mix reacts with the baking powder to help the scones rise and keep them light. As the jam adds plenty of sweetness to the cream tea, this recipe doesn’t require any added sugar, but do add some if you prefer your scones sweeter. They are best enjoyed fresh on the day they're baked, but will keep for two days in an airtight container.
For the actual scone...
8ozCalbourne Water Mill Plain Flour(sieved)
100mlBriddlesford Milk(full fat or semi skimmed)
For the topping...
Briddlesford Clotted Cream
Preheat your oven to 225°C (Gas Mark 7), and cover a baking sheet with a good dusting of flour.
Combine the flour, baking powder and sugar (if using) in a large bowl.
Cut the butter into small pieces, and drop into the bowl. Rub the butter into the flour mixture as lightly as possible until it resembles fine breadcrumbs.
Mix the yoghurt and milk together in a jug with a fork until smooth. Add the liquid in stages to the butter and flour, stirring with a spoon until it begins to come together.
Bring the dough together with your hands, kneading gently, and roll out on a well floured surface until it's 2cm thick. Cut into rounds with a 2 1/2inch / 6cm crinkled edge cutter.
Transfer the rounds to your prepared tray. I like to finish the scones with a dusting of plain flour, but you could also brush them with a beaten egg for a nice shiny glaze.
Bake for 15 minutes in the oven until golden brown. Leave to cool for 10 minutes before eating (if you can!).