Ingrid Wegner

Ingrid has been with BLUE for almost 10 years: She started in the Global Services Team and moved to Accounting eight years ago.
This is one of her favorite recipes because it is so quick and easy to make – either for breakfast at the weekend or when you come in from the cold and want something to go with a coffee or a cup of tea.


350g flour
good pinch of salt
17g baking powder (1 sachet)
85g cold butter, cut into pieces
2 tbsp sugar
150g natural full-fat yoghurt
4 tbsp full-fat milk + extra for glazing
1 hand full of raisins

Put a baking tray in the oven and pre-heat the oven at 220°C.
Warm the yoghurt and the milk until hot (don’t worry if it looks a little lumpy).
Mix the flour, salt and baking powder in a bowl, add the butter and rub with your fingers until it resembles crumbs. Stir in the sugar, then make a well in the middle and tip in the hot yoghurt.
Using a knife and cutting movements, mix all ingredients together. About half-way through, add the raisins and continue mixing. Make sure you don’t over-work the dough – stop as soon as it’s all just worked in.
Tip the dough onto a floured working surface and flatten gently with your hands until it’s about 4cm thick. Take a cup or cutter, dip into some flour and then press down onto the dough to cut out rounds (do not turn the cutter, just press down).
Squash/fold the remaining dough together lightly, flatten again and continue cutting until all the dough is used up.
Brush the tops of the scones with milk. Then lay a sheet of baking parchment on the hot baking tray and set to scones onto it.
Bake for around 10-12 minutes until golden.
The scones are best eaten warm with butter or cream cheese and jam - it doesn’t have to be clotted cream.