Page 344 - YC Cooking School

What to do:

1. Preheat the oven to 180 °C and lightly grease a baking tray.
2. Cream together the sugar, butter and lemon zest until just combined.
3. Add the eggs and mix well.
4. Sieve together the flour, baking powder and baking soda and add in the salt.
5. Add the dry ingredients to the wet ingredients alternating with the yoghurt and mix
until everything is just combined. Note: Be careful not to overmix.
6. ‘Drop’ dollops of the mixture onto the baking tray using two tablespoons. Fill the tray
with neat rows, leaving about 3cm between each scone.
7. Bake in the oven for about 15 minutes or until lightly golden and a skewer inserted
into the centre of a scone comes out clean.

8. Serve fresh from the oven with apricot and vanilla jam and whipped cream.

© Recipe copyright of Sarah Graham

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