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

To serve

Details

  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 8

Step-by-step

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Line a baking tray with parchment paper or greaseproof paper.
  2. 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.
  3. 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.
  4. Using a wooden spoon add the warmed yogurt mix and stir well to form a dough.
  5. 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.
  6. Place the scones on the prepared tray with a good distance between them. Re-shape the dough and cut again.
  7. Brush each scone with a little milk and bake for 10-15 minutes until golden brown.
  8. 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.

You might also like

Raspberry scones

Poll: How do you pronounce scone?

The lovefood scone taste test 

Comments


View Comments

Share the love