The secret to a good scone is – do not overwork the dough.

• 1 kg self raising flour
• 1 cup low fat plain yogurt
• 2 eggs
• 2 cups skim milk

Optional

• salt
• 2 tsp vanilla extract

Shift flour in a large bowl

Mix milk,eggs and yogurt in a separate bowl

Add to flour

TIP: The dough softness can be taken as far as possible so as long as it can hold its shape.

Place mix onto a dusted board and gently fold to bring the mix together making a soft loose dough, dust dough with flour to prevent it from sticking to board and hands – DO NOT OVER WORK THE DOUGH

Cut to approx 5 cm squares (or use a round cutter)

Place scones 2 cm apart

Place in a  hot oven at 200°C

Bake for 13 to 15 minutes until the tops are golden brown or until cooked through

Use the above recipe, follow step 1, 2 and 3 but do not cut scones, instead, split the dough into multiple sections

Add additional ingredients to make different types of scone.  Illustrated:

• oregano, chill flakes, cheese, salt
• oats, dates, sultanas, nuts, bran,

Place the additional ingredients on top of the sectioned dough, pressing them down, roll, then fold the dough

Complete step 3 and 4

Serve fruit scones with cheese platters,

Use plain scones to make mini sliders/burgers, horderves

Add other ingredients at the start to make different types of scones ie oats, dates, sultanas, nuts, bran, coconut, flavored yogurt etc

Replace yogurt with sour cream, butter milk, cream, vanilla yogurt

Add vanilla, sugar, frozen berries and white chocolate for a sweet version

Use scone dough for “yeast free” pizza base

Use equal amount of  SR and plain flour to make a denser “yeast free” pizza dough