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If you’re anything like me and struggled to master the art of scone making, then give this recipe a go. The yoghurt ensures the mixture remains light and fluffy, and there is no rubbing butter into the flour.


2 cups self-raising flour

¼ cup white sugar

¼ tsp salt

1 cup sultanas

1 tbsp grated orange rind

1 cup plain unsweetened yoghurt

1 egg

50g butter, melted

milk for brushing


• Preheat oven to 190°C (375°F) and grease an oven tray.

• Sift the flour, sugar and salt into a bowl, then add the sultanas and orange rind.

• Mix until combined.

• In another bowl, whisk the yoghurt, egg and butter until well combined.

• Pour the wet mixture into the dry mixture and mix with a knife until just


• Turn onto a floured bench and shape into a 3 cm (1 inch) thick rectangle.

• Cut into eight pieces using a knife or scone cutter.

• Place scones onto the prepared tray, brush the tops with a little milk and bake for 15–20 minutes or until golden and well risen.

Makes: 8

Prep Time: 10 minutes

Cooking Time: 15–20 minutes

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