Cook Time 30 minutes + chilling time
2 cups plain flour
1½ tsp of baking powder
Pinch of salt
70g cold butter, cubed
1 egg, plus one extra for brushing
60g caster sugar
180g Greek-style yoghurt
Jam of your choice, to serve
Whipped cream, to serve
Whisk the egg with the sugar until the sugar has dissolved and then mix in the yoghurt.
In a bowl combine the flour, baking powder and salt. Add the butter and then crumble the butter and flour between your fingers so it clumps.
Make a well in the centre and add the wet ingredients and incorporate with your hands until the dough forms. Place on a floured board and roll so it’s a 3cm thick rectangle. Fold on itself into thirds then roll out again until it's 3-4cm thick. Use a 6-8cm cookie cutter to cut out the scones. Place on a tray lined with baking paper and then place in the fridge for 30 minutes. Brush with some egg wash.
Preheat the oven to 220°C.
Bake in the oven for 7-10 minutes.
Serve warm with jam and cream.