Yeo Valley Strawberry Scones Recipe

Strawberry Scones

  • 30 mins
  • Serves 6
  • Vegetarian
  • Beginner


For the scones:
225g self-raising flour, extra for dusting
1 tsp baking powder
25g butter, slightly softened, plus extra for greasing
50g caster sugar
2 tbsp Strawberry Yogurt
100ml milk

For the filling:
5-6 tbsp Summer Fruit Compote
5-6 tbsp Strawberry Yogurt


1. Preheat the oven to 220C/200C fan/gas 7. Sieve the flour and baking powder into a bowl. Add the butter and rub it in until the mixture looks like breadcrumbs. Stir in the sugar, yogurt and enough milk to form a soft dough.

2. Turn the dough onto a floured surface and gently roll out to a thickness of 2 1/2cm. Using a 6-7cm diameter round cutter, cut out 6 scones and put them onto a greased baking tray. Brush the tops with a little milk and bake in the pre-heated oven for around 10 minutes, or until risen and golden brown (once cooked, they should sound hollow when tapped on the base).

3. Cool the scones on a wire rack. Once cold, cut them in half and sandwich together with a blob each of Summer Fruit Compote and Strawberry Yogurt.

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