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.

To serve

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.

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