Scones with Jam and Clotted Cream

Ingredients

• 200 g wheat flour Type 1050
• 1 tsp Baking powder
• 1 tsp raw cane sugar
• 0.5 tsp Salt
• 40 g softened butter
• 100 g yogurt
• 1 egg yolk
• 150 g clotted cream (or double crème)
• 8 tsp raspberry jam

Instructions

1. 1.

   Mix flour, baking powder, sugar, salt, butter and yogurt together and knead well until the dough holds together; roll out to 2 cm thickness, cut with round cutters, brush with beaten egg yolk and bake in a preheated oven at 200 °C (convection 180 °C; gas: level 2–3) for about 15 minutes until golden‑brown (do the toothpick test!).

2. 2.

   Let cool on a wire rack, then slice and spread with clotted cream and raspberry jam as desired.