Celia over at Fig Jam and Lime Cordial and a few of her blogging buddies started this wonderful celebration a couple of years ago. To quote Celia:
“Did you know that it’s International Scone Week?
It’s not surprising if you didn’t, given that Joanna, Heidi and I made it up a couple of years ago. We found ourselves in a flurry of serendipitous scone baking, and had so much fun that we thought it would be lovely to repeat itannually.
So the second week of August became Scone Week, declared to be International since we were all baking and blogging from different continents, and this year the lovely Joanna has decided that it needs to last for a fortnight (two weeks).”
So there you have it. Even though I am still convinced Lemonade (Sprite) Scones are the best, below is my recipe for Yoghurt Scones. You can also swap out the yoghurt for buttermilk. I am hoping to bring you a second scone recipe this this week or next as I see this year the celebration week has been extended to 2 weeks. 🙂
2 cups self raising flour
125g butter cubed
1 egg beaten
125ml plain yoghurt
- Preheat the oven to 220°C.
- Combine the flour, sugar, salt and butter until the mixture resembles breadcrumbs.
- Add the egg and yoghurt to the flour mixture and knife through until just mixed through.
- Shape the mixture on a floured surface and cut using a cookie cutter – I got 12 scones.
- Place the scones on a baking tray and bake for approximately 10 minutes until a skewer inserted comes out clean.