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Monday, 3 December 2012

Ginger Yogurt Scones with Black Cherry Filling ...

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

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. 
  2. Line a baking tray with parchment paper or greaseproof paper. 
  3. 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.
  4. The sugar should melt into the yogurt and milk.
  5. 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.
  6. Using a wooden spoon add the warmed yogurt mix and stir well to form a dough.
  7. Dust the worktop with some flour and bring the dough together.
  8. Gently roll out the dough to about 3cm thick and with a round 7cm cutter push out the scones.
  9. Place the scones on the prepared tray with a good distance between them. 
  10. Re-shape the dough and cut again.
  11. Brush each scone with a little milk and bake for 10-15 minutes until golden brown.
  12. 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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