My favourite Cream Tea recipe

Time: 25 minutes
The recipe makes 12 scones.


  • 500 grams of flour
  • 1 packet of baking powder
  • 40 grams of sugar
  • pinch of salt
  • 2 eggs (medium size)
  • 120 grams of  butter, very soft
  • 250 grams of yoghurt 3,5% fat
  • 1 egg yolk (yellow of the egg)
  • 1 tablespoon of water
  1. Mix 500 grams of flour with the baking powder.
  2. Add 40 grams of sugar, 2 eggs and a pinch of salt
  3. Add 120 grams of very soft butter (in flakes) and 250 grams of yoghurt and knead for a short time
  4. Roll the dough to 2.5 cm thick on a floured table.
  5. Cut the scones (use a glass)
  6. Mix the egg yolk with 1 tablespoon of water. Glaze the scones (use a pastry brush if possible)
  7. Bake for 15 minutes at 190°C (170°C in convection oven)

Enjoy with clotted cream, strawberry jam and a cup of tea. Instead of clotted cream you can use double cream or mascarpone.