Scottish Scones

Cook Time 30 minutes + chilling time

Servings 6


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.


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