500g plain flour
1 ½ tbsp baking powder
pinch of salt
125g unsalted butter, cubed and chilled
50g caster sugar
75g natural yoghurt
egg yolk and a pinch of salt for glazing
Preheat the oven to 180C. Line a flat baking tray with greaseproof paper. Sift together flour, sugar and baking powder, add salt. Using fingertips, rub in chilled butter to form a crumb like texture.
Make a well in the centre of the flour mixture, add the yoghurt and mix. Create another well in the centre and slowly pour in the milk. Working quickly, take the flour into the centre using a knife to make thick, sticky dough.
Turn the dough out onto a floured bench, fold it a few times and gently flatten the dough out with your hands to a thickness of approximately 2.5cm.
Cut into rounds with a 6cm scone cutter. Turn the scones over to give them a nice flat top and place them on the prepared tray approximately 2.5cm apart and brush with egg yolk glaze. Bake for 15 minutes or until golden. Turn out onto a wire rack to cool slightly.
Serve with raspberry jam and clotted cream.