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Monday, 3 December 2012

Ginger Yogurt Scones with Black Cherry Filling ...

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

  • 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

  • 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.

Recipe and photo credits- Rachel's


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