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
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
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