method

• Pre heat oven to 190°C or gas mark 5.
• Stir the flour and salt together, then using a grater with large holes dip the butter into the flour and grate it into the bowl – keep dipping and grating to stop the butter sticking to the grater. You can rub the butter into the flour either but grating is easier.
• Add sugar if using and stir well to mix the sugar and little bits of butter thoroughly into the flour. 
• Mix Glenisk organic greek style natural yogurt, milk, and egg together and stir into the flour mixture, you may need a little more milk – you want the dough to mix together quickly and not be dry. Slightly sticky is ok but not too wet. Most importantly do not over-handle it or knead.
• Sprinkle some flour onto a countertop and gently just pat out the dough until about 1-2 inches thick. Do not make it flat and thin as scones won’t rise much.
• Cut out using an upturned small glass or pastry cutter dipping into flour each time to stop them getting stuck.
• Lay out on a baking sheet and put in the middle shelf of a preheated oven for 14-16 minutes.
• When cooked they will be deep golden and when you check the underside they will be about the same colour also.
• Serve warm with a dollop of Glenisk Crème Fraiche and jam or your favourite – lemon curd.