Lemon and Yogurt Scones

225g self raising flour

1tsp baking powder

pinch of salt

50g chilled butter

25g caster sugar

35g raisins

grated rind of 1 lemon

160ml natural yogurt, put in a small bowl

2-3 tablespoons milk

• Pre heat the oven to 220C or 200C fan, gas mark 7.

• Place the flour, baking powder and salt in a mixing bowl. Rub in the flour with your fingertips until you get fine breadcrumbs. If you shake the bowl the lumps will come to the top.

• Next add the sugar, raisins and the lemon rind and mix these in.

• Using a knife, blend in the yogurt and the mixture will start to clump together. Pour the 2 tablespoons of milk into the bowl which had the milk in it and then add enough milk to the mixture to bring it all together, be careful though, you don’t want it sticky. Keep using the knife to stir it not your hands.

• When it has all clumped together, turn out onto a lightly floured surface. Press out with your hands gently to 2-3cm thickness. Use a floured 5cm cutter to cut out your scones. Try to cut the scones close together and don’t twist the cutter as this seals the edges together.

• Place the cut out scones on a baking tray that has been greased lightly our use some baking paper. Not too close together as they will spread slightly. Use the remaining milk in the bowl to glaze the tops but don’t let it run down the sides as this stops them rising well.

• Place in your hot oven and cook for 10-12 minutes until nicely golden. Cool slightly and then cut in half and serve butter with some jam and cream too if you have it.