Scones

Before you start, put the oven on: 200 C for a gas oven, 180 C for an electric fan oven, by the time you've made the scones the oven will be hot enough for them to go in

 
You will need:
8 oz (225 g) Flour (white or wholemeal or half & half)
2 oz (50 g) Margarine (or butter)
1/2 tsp Bicarbonate of Soda

1tsp Cream of tartar
4 oz (100 g) (raisins or sultanas or cheese or whatever you want, or leave it out for plain ones)

200 gm soya yogurt - You can use cow's milk yogurt too.

Add Bicarb and cream of tartar to flour and mix
Rub margarine into flour
Add raisins
Add yogurt and mix quickly and lightly, don't kneed it like bread- that makes the scones 'heavy'
Have a piece of greaseproof paper with a handful of flour on it ready, put the scone mixture onto it and shape into a a circle or oblong (depending on what shape scones you are making), cut into shape with a cutter.

Place on tray, put in the oven right away, cook for 15-20 min depending on you oven

To date I have made the following variations, (just add 2oz): 

Za'atar, a herb blend popular in the middle east, usually eaten with olive oil dipped bread, these are great with soup

Oats, these are equally nice with jam or cheese

Blue poppy seeds, a firm favourite

Dried cranberries, dried blueberries, sultanas, cheese

And last but not lease Treacle scones, substitute some of the yogurt with the treacle otherwise the scones end up too wet. 

This mix makes 5-7 small scones, they are best eaten within 2 days, you can freeze them as well. The only take a few min to make so I tend to make them a lot, they are my bread substitute! 

In an effort to keep the scones light and fluffy I don't worry too much about making them look perfect and sometimes they come out funny looking, but still taste great which is what matters.