Tender, airy scones are a must for afternoon tea. We added hazelnuts and chocolate and, in place of Devon cream, a much healthier thickened yogourt (recipe below).
Serve scones with creamy thick yogourt
To make, line a sieve with a dampened cheesecloth or clean thin cloth. Place the sieve over a bowl and scrape 2 cups (500 mL) Balkan-style plain yogourt (5.9 per cent MF) over the cloth. Lightly cover and leave at room temperature for at least 2 hours, or cover with plastic wrap and refrigerate overnight. The longer you let the yogourt drain, the thicker it will be. Discard the liquid in the bowl. Makes 2 cups (500 mL).
In place of nuts and chocolate, try 1 tbsp (15 mL) finely chopped candied ginger with 2 finely chopped dried apricots or 3 tbsp (15 mL) finely chopped dried cherries.
Scones are best freshly baked. You can prepare flour mixture and egg milk mixture a day ahead. Leave flour mixture at room temperature and refrigerate egg mixture.