Scones are biscuit-like pastries or quick breads that are often rolled into round shapes and cut into quarters, then baked, sometimes on a griddle. Scones can be savoury or sweet and are usually eaten for breakfast, but are also served with tea and in coffeehouses.  These days it has become an anytime snack, and enjoyed by many with some strawberry jam and fresh cream.

Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in the oven. As for the origin of the word “Skone”, some say it comes from the Dutch word ‘schoonbrot’, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned.

I have come up with a quick easy recipe for a delicious scone recipe:

Ingredients:

• 4 cups of self-raising flour;
• 125 grams soft butter;
• 1 cup of Greek yogurt or buttermilk;
• 2 eggs; and
• handful of Cranberries or as desired.

Method:

• Mix the soft butter into the flour until the mix looks like crumbs;
• Beat the two eggs and add to the crumbed mixture; keep a little to brush over the scones;

• Add the Greek yoghurt or buttermilk and cranberries (I prefer the yoghurt) and knead into a soft dough;

• Flatten the dough on a cutting board and use a cookie cutter to cut the scones into round shapes, A glass works well as well;

• Gather the remaining dough and roll out again onto cutting board, continue the process until the dough is finished;
• Brush the round shapes with some leftover egg;  and

• Place in an 200c oven and bake for 15 to 20 min or until lightly browned.

Serve with some Strawberry Jam fresh Cream and a hot cup of coffee or tea