Easter Scone Recipe

food at Tudor Farmhouse Hotel. Clearwell, Forest of Dean

As we can’t be together for Easter Afternoon Tea this weekend we thought we’d share our scone recipe so you can re-create it at home.

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Tudor Farmhouse Scones:

We normally make batches of 30 scones so have scaled the quantities down by half for this recipe.

500g Self Raising Flour
100g Sugar
10g Baking powder
1g Salt
125g Butter

Rub all the above ingredients together until you get a crumb
like consistency. Then add the wet ingredients below:
125g Eggs

90g Milk
75g yoghurt

Cut into the shape you want, place on a baking tray and cook at 160 degrees.