The word, scone is probably derived from the Middle Dutch word schoonbrood (meaning fine white bread) and it was used in the Scottish language long before it was even known in English. The original scone was round and flat, the size of a small plate and made with unleavened oats that was baked on a griddle, then cut into triangles for serving. Nowadays this type of scone still exists but the large round cake is known as a bannock and the quadrants are called scones. This recipe is for Bannocks tea scones but it is exactly the same as any other scone recipe – the basics are always the same.

Ingredients

• 500 g self raising white flour
• ½ flat tsp baking powder
• 100 g butter
• 280 ml plain yoghurt and milk mixed
• ¼ tsp of salt

Method

• Preheat oven temperature to 200 C.
• Rub the butter into the flour and salt with the tips of your fingers.
• Mix in the milk and yoghurt mixture to form a soft dough, using a flat knife and handling it as little as possible.
• Roll out  the dough on a floured surface into a  2 cm thick rectangle and cut into rough triangles for bannocks or stamp with with 4 cm round fluted cutter for scones.
• Bake on tray for 10-15 minutes and serve immediately – scones have to be eaten immediatly.