Strawberry Yoghurt Scones

    Strawberry Yoghurt Scones


    34 people made this

    About this recipe: A variation on traditional English sour cream scones. A good tip is to use a good quality yoghurt with plenty of fruit bits in it.

    Serves: 6 

    • 220g (1,3/4 cups) plain flour
    • 4 teaspoons baking powder
    • 60g butter
    • 125ml (½ cup) strawberry yoghurt
    • 30ml (2 tablespoons) milk, or as needed

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 220 C.
    2. Sift the flour and baking powder into a large bowl. Using your fingers, rub in the butter until the mixture resembles a crumbly texture. Add the yoghurt all at once and mix briefly to form a soft dough.
    3. On a lightly floured surface, roll the dough out to 2cm in thickness.
    4. Dip a scone cutter or round biscuit cutter into some flour, and stamp out 12 scones. (You may have to re-roll the dough to get 12.)
    5. Place scones 4 cm apart onto baking sheets. Brush tops with milk.
    6. Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.

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