Instructions

• Preheat the oven to 220°C and line a large baking tray with baking paper.
• Sift 300 g flour together with 5 g baking powder and 1 pinch salt into a bowl.
• Cut 60 g cold butter into small pieces, add to the dry ingredients, and rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs.
• Make a well in the centre of the crumb mixture and add 100 ml yogurt. Gently fold the yogurt in with a spatula or your hands until the dough begins to come together.
• Gradually add more yogurt from the remaining amount (use in total 150–200 ml yogurt) a little at a time, mixing only until the dough is soft but not sticky. Stop as soon as the dough holds together; do not overmix or knead.
• Lightly flour a work surface and turn the dough out onto it. Handle the dough gently.
• Pat or roll the dough to an even 2–3 cm thickness. If the dough sticks, dust the surface lightly with flour.
• Cut circles with a 4–5 cm round cutter, pressing straight down without twisting. Place the rounds on the prepared baking tray, leaving a little space between them. Re-roll scraps once and cut more scones if needed.
• Brush the tops lightly with runny honey and sprinkle with flaked almonds.
• Bake in the preheated oven for 10–15 minutes, until the scones are lightly browned on top.
• Remove from the oven, transfer to a cooling rack, cool slightly, and serve.