Ginger Yogurt Scones with Black Cherry Filling ...

This scones recipe is delicious hot or cold in any afternoon tea ...

Ingredients

180g Rachel’s Greek Style Ginger Yogurt

65g caster sugar

2 tbsp milk, extra for brushing

350g plain flour, extra for rolling out

1½ tsp baking powder

80g unsalted butter

1 tsp ginger powder

To Serve:

50g cherry jam

200g whipping cream

200g Rachel’s Low Fat Cherry Yogurt


Method

Pre-heat oven to 200°C/400°F/Gas Mark 6. Line a baking tray with parchment paper or greaseproof paper

Put the yogurt, milk and sugar in a pan and warm until hand-hot, alternatively heat in a small bowl on low power for 40 seconds in the microwave.

The sugar should melt into the yogurt and milk

Place the flour, baking powder, ginger powder and butter into a mixing bowl and rub the butter into the flour to make a breadcrumb texture

Using a wooden spoon add the warmed yogurt mix and stir well to form a dough

Dust the worktop with some flour and bring the dough together.

Gently roll out the dough to about 3cm thick and with a round 7cm cutter push out the scones

Place the scones on the prepared tray with a good distance between them. Re-shape the dough and cut again

Brush each scone with a little milk and bake for 10-15 minutes until golden brown

Cool on a wire rack and sandwich with a mixture of jam, whipped cream and cherry yogurt to serve

Guest Post Credits : Rachel's