Ginger yoghurt scones with black cherry filling recipe
Delicious hot or cold, John Torode's ginger yoghurt scone recipe includes a creamy black cherry filling. Makes 8-12 scones.
Ingredients
- 180 g Greek style ginger yoghurt
- 65 g caster sugar
- 2 tbsp milk, extra for brushing
- 350 g plain flour, extra for rolling out
- 1.5 tsp baking powder
- 80 g unsalted butter
- 1 tsp ginger powder
- 6.3 oz Greek style ginger yoghurt
- 2.3 oz caster sugar
- 2 tbsp milk, extra for brushing
- 12.3 oz plain flour, extra for rolling out
- 1.5 tsp baking powder
- 2.8 oz unsalted butter
- 1 tsp ginger powder
- 6.3 oz Greek style ginger yoghurt
- 2.3 oz caster sugar
- 2 tbsp milk, extra for brushing
- 12.3 oz plain flour, extra for rolling out
- 1.5 tsp baking powder
- 2.8 oz unsalted butter
- 1 tsp ginger powder
- 50 g cherry jam
- 200 g whipping cream
- 200 g low fat cherry yoghurt
- 1.8 oz cherry jam
- 7.1 oz whipping cream
- 7.1 oz low fat cherry yoghurt
- 1.8 oz cherry jam
- 7.1 oz whipping cream
- 7.1 oz low fat cherry yoghurt
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 8
Step-by-step
- 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.
Recipe provided by Rachel's Organic Yoghurt.
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