About this recipe:A delectable variation on the traditional scone. A helpful tip is to use a good quality yoghurt with plenty of fruit bits in it.
Bryan the baker
225g (8 oz) plain flour
2 dessertspoons baking powder
50g (2 oz) butter
125g (4 oz) strawberry yoghurt
2 tablespoons full-fat milk, or as needed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:10min › Ready in:30min
Preheat oven to 220 C / Gas mark 7.
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 2 to 3cm (1 in) in thickness. Dip a 5cm (2 in) round cutter into some flour and stamp out 12 scones. (You may have to re-roll the dough to get 12.) Place scones 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.