Strawberry Yogurt Scones
- Summer
- Desserts & Baking
Whether you’re pairing one with your morning coffee, sneaking a midday treat, or impressing guests at an afternoon tea, these scones promise a flavour that's as fresh and delightful as a sunny morning.
Ingredients
500g self-raising flour
25g caster sugar
125g Yeo Valley Organic Salted Butter(cut into small chunks)
1 egg
For the topping:
Clotted cream
Fresh raspberries
Method
Preheat your oven to 200°c
Place the flour, sugar and butter in the KitchenAid and turn onto a low speed until thoroughly combined into a very fine breadcrumb texture.
Add the yogurt and the egg and combine until only just combined, being very careful not to over mix at this stage.
Empty the contents onto a clean and floured work surface. Gently move the dough into a circle around 1 inch thick, again trying not to work the dough too much.
Cut your circle of dough into 8 pieces and place the 8 triangles on a floured baking tray wit space in between them for them to spread.
Dust with a bit more flour and place in a preheated oven for 12-15 minutes.
In the meantime, mush your raspberries with a few tbsps. of sugar depending on your taste. Cut your scone into half and top with the cream and mushed up raspberries.
Ideal to enjoy when they are still warm otherwise eat the same day and store in an airtight container once they have cooled down.
In this recipe...
Raspberry Yogurt
10
Salted Butter
15
Raspberry Yogurt
10
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