320 gr. self-raising flour
1 tsp baking powder
3 tbsp sugar
1 pinch of salt
100 gr. DODONI cow's butter, cold
100 ml DODONI xynogala
120 gr. DODONI authentic Greek yogurt 8%
some condensed milk
Heat oven to 220oC. Line a baking tray with parchment paper and put it in the oven.
Tip the flour into a food processor with the sugar, baking powder and butter and mix until it resembles a fine sand like texture. Transfer to a bowl and make a well.
Put the xynogala and the yogurt into a jug and heat it until warm, but not hot.
Add the liquid in the dry mix and combine it with your hands until smooth. Scatter some flour onto the work surface and tip the dough out. Fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
Plunge into the dough a 5cm cutter, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four.
Brush the tops with Condensed milk, then carefully place onto the hot baking tray.
Bake for 10-12’ mins until risen and golden on the top.
Eat just warm or cold on the day of baking, generously topped with jam and butter.