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Scones with yoghurt & berries
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Makes: 8 - 10
400g self-raising flour, sifted, plus extra for dusting
1½ tsp baking powder
100g butter, chilled and diced
75g caster sugar
250g FAGE Total 5% Greek Yoghurt
1 British Blacktail Medium Free Range Egg, yolk only
For the filling
500g mixed berries (such as raspberries, blackberries and strawberries), in rough 1cm dice
1 tbsp caster sugar
2 tbsp lemon juice
400g FAGE Total 5% Greek Yoghurt
2 tbsp icing sugar, sifted
1. Combine the berries for the filling with the caster sugar and lemon juice in a bowl. Cover and chill for at least an hour, or for up to 24 hours.
2. To make the scones, preheat the oven to 220°C, gas mark 7 and line a baking tray with baking parchment. In a large bowl, combine the flour and baking powder. Add the butter, and rub in using your fingertips until the mixture resembles breadcrumbs (alternatively, pulse the ingredients in a food processor, until combined). Stir in the caster sugar. Combine the yoghurt and egg yolk in a bowl, and stir into the flour mixture. Mix using a round-ended knife, until the mixture just comes together, being careful not to overcombine.
3. Turn onto a floured surface and use a floured rolling pin
to roll the mixture to roughly 3cm thick. Use a 6-7cm fluted cutter, dipped in flour, to cut 8-10 rounds from the mixture, rerolling if necessary. Place onto the prepared tray. Bake for 12-15 minutes, until risen and golden. Remove to a wire rack to cool.
4. To fill, mix the yoghurt and icing sugar together. Mash the fruit slightly with the back of a spoon, then slice open the scones and top each half with a spoonful of yoghurt and some of the fruit.
Typical values per serving:
This recipe was first published in April 2019.