Directions
Dump the salt, baking powder, flour and sugar into a fine mesh strainer and shift into a large clean bowl of a food processor.
Add cold butter then pulse just enough that the dough takes on a crumbly texture.
Combine the vanilla beans including the pod, milk,and yogurt together in a large enough microwave safe measuring cup.
Warm the mixture for approximately one minute until hot but not boiling.
Preheat the oven to 200C.
Empty the flour/dough mixture onto a clean surface (table) and create a well in the middle with your fingers. Gently pour the warmed milk/yogurt mixture through a small strainer into the well.
Slowly incorporate the flour into the liquid until you have uniform dough. gently knead/fold the dough a few times until is semi smooth. Try not to over work the dough which will make the scones tough.
Use a 7cm round cutter(floured) to stamp out approximately 9 scones.
Each time squashing the remaining dough back together until the dough is finished.
Line the baking sheet with parchment paper.
Place the scones a 1/4 inch apart. Brush the tops of the scone with the egg wash.
Bake for approximately 12 minutes or until the scones have turned golden brown.
Serve warm.
I suggest with homemade blueberry jam.
