Preheat the oven to 415 degrees. In a large bowl sift together the flour, baking powder, milk powder and salt. Sift the dry ingredients twice more to ensure they are well mixed. Rub the butter in until the mixture resembles fine bread crumbs.
In another bowl, whisk together the egg, yogurt, cream and milk. If you don't have yogurt or cream you may substitute 3/4 to 1 cup of milk, however, yogurt and cream give a richer result.
Make a dip in the dry ingredients and add the liquid mixture. Mix together quickly to make a soft dough, do not over mix or the scones will be tough.
On a lightly floured board or bench gently roll or press out the dough. With a round cutter cut the scones and place on a baking tray leaving room for the scones to spread.
Brush the tops with a little extra beaten egg using a pastry brush. For best results rest for 20 to 30 minutes before baking.
Bake for 15 to 20 minutes or until golden.
Cheese: add 1 cup of grated cheddar cheese and a pinch of cayenne pepper.
Cheese and herb: add 1 cup of grated cheddar cheese and 1 to 2 tablespoons of your favorite fresh herbs.
Cheese and bacon: add 1 cup of grated cheddar cheese and ½ to 1 rasher of finely chopped cooked bacon.
Sultana: add 1/2 cup of sultanas and 2 tablespoons of sugar.
Date: add 2/4 cup of chopped dates and 2 tablespoons of sugar plus 1/2 teaspoon of cinnamon.
Chocolate chip: add ½ cup of chocolate chips or finely chopped chocolate and 2 tablespoons of sugar.
Cranberry-Orange, Lemon-Blueberry, and Cherry-Almond may be used.
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