Soda Farls with Elderflower Cream
ready in 45 min.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with grease-proof paper.
Knead the flour with the baking powder, sugar, salt, butter and enough yoghurt for the dough to be smooth and easy to knead. Roll out on a floured surface to a thickness of 2-3 cm and cut into approx. 12 equal-sized triangles.
Transfer to the baking tray, brush with beaten egg yolk and bake in the oven for approx. 15 minutes until golden. Transfer to a cooling rack.
Whip the cream to soft peaks with the vanilla sugar and the syrup. Serve the scones warm or cold, as desired, with the cream.