Scones

1 egg
2 1/2 cups milk.
1 cup greek yoghurt
2 tsp vanilla extract

125g salted butter, chilled
1 kg self-raising flour
1 1/2 tsp baking powder
plain flour for dusting benchtop

Preheat the oven to 160 degrees celsius (fan-forced).

Whisk the egg, milk, yoghurt and vanilla in a bowl.

Grate the butter and use your fingers to rub it into the flour and baking powder in a large bowl.

Combine all ingredients together and stir with the handle of a wooden spoon. Don’t overmix them. Add more milk if the dough is not moist.

Gently pat the scone mix out onto floured baking paper on a benchtop and cut into squares.

Gently flip the scones onto a baking tray, remove the baking paper.

Bake for 15 minutes.

Serve with jam and cream.