Scones with yoghurt & berries

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.