Strawberry Yoghurt Scones Preheat oven to 220oC/450oF Makes 12
8 oz/225g plain flour 2 dessertspoons baking powder 2 oz/50g butter 4 oz/125g strawberry yoghurt 2 Tbsp full-fat milk, or as much as needed
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.
On a lightly floured surface, roll the dough out to 1/2" to 3cm in thickness. Dip a 2"/5cm round cutter into some flour and stamp out 12 scones. (You may have to re-roll the dough to get 12)
Place scones 2"/5cm apart onto baking trays. Brush tops with milk.
Bake in the preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter. Or cool with a couple of fresh strawberries and cream.
Post by dennydustin on Mar 16, 2012 23:51:09 GMT -6
I just bought strawberries and I am thinking of making these scones very soon. For the icing, I thought you could use a lemon juice and confectioner's sugar combination. The strawberry/lemon contrast could be lovely. Do you know how well these scones keep?