From the presentation given by Annette Gibbons on 23rd March 2011.
250g/ 8 oz flour ( 85% flour from the Watermill at Little Salkeld )
1/2 level teaspoon salt
1 tablespoon baking powder
approx 1/4 pint of natural yogurt
50g/ 2 oz butter
1 teaspoon fresh chopped herbs.
Sift together the dry ingredients and cut the butter into this. Rub the butter into this until it resembles fine breadcrumbs. Mix in the herbs. Gradually mix in the natural yoghurt until a soft dough is formed. Turn the dough onto a floured board and press down gently. Lightly roll or use your fingers to produce a round about 3/4 inch thick.Using a very small or cocktail cutter stamp out the tiny scones and place on a baking sheet.
Bake in a pre heated oven at No 7, 201 Deg C, 425 Deg F,for about 10 minutes. Cool completely and freeze. To serve, thaw at room temperature and fill with - cream cheese and smoked salmon, or pesto and cherry tomato slice or salami/ham and relish.
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