Fluffy Yoghurt Scones Recipe

Preheat the oven to Gas No. 7 (425 degrees F./220 degrees C.).

Line a baking sheet with silicone or parchment paper.

Sift together the flour, baking powder, salt, and sugar. Rub in the butter until the mixture resembles coarse crumbs. (This can be done using the pulse action in a food processor, or in a mixer.) Turn into a bowl, stir in the sultanas, make a well and add the yoghurt, then mix with a knife to a soft non-sticky dough. Turn it out on to a lightly floured board and knead gently for 30 seconds to smooth the underside. Roll out the dough 1/2 inch (1.25 cm) thick and cut it into 10-12 rounds with a pastry-cutter.

Place the scones on the baking sheet and brush with yoghurt or smetana. Scatter with sugar and bake for 12-15 minutes, until they begin to brown on the top. Cool and then eat or freeze (up to three months).

Yield: 10 to 12 scones

Source: The New Complete International Jewish Cookbook by Evelyn Rose (Galahad Books)
Reprinted with permission.