Ginger Yogurt Scones with Black Cherry Filling

Dish type: Dessert

Preparation and preparation time: 30 minutes
Makes: 8-12 scones

180g Rachel’s Greek Style Ginger Yogurt
65g caster sugar
2 tbsp milk, extra for brushing
350g plain flour, extra for rolling out
1½ tsp baking powder
80g unsalted butter
1 tsp ginger powder

To Serve:
50g cherry jam
200g whipping cream
200g Rachel’s Low Fat Cherry Yogurt

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 Cool on a wire rack and sandwich with a mixture of jam, whipped cream and cherry yogurt to serve

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