Auberge Hollandaise Guesthouse Scones

2 cups flour
1.5 cups sugar
2 teaspoons baking powder
125g butter
Pinch of salt
1 cup plain yoghurt
1 teaspoon vanilla essence
1 cup of cream
1.5 tables spoon sugar
Strawberry jam and fresh strawberries

Combine all dry ingredients in a bowl
Add butter to dry ingredients until it turns to soft crumbs
Add yoghurt
Dust surface turning the dough to the surface
Cut the dough with a cookie cutter and place on a baking tray
Bake for 20 mins until golden brown

Whisk vanilla, cream and sugar to a soft peak.
Spoon the cream on the cooled scone. 
Top with jam and cream