Ginger yoghurt scones with black cherry filling recipe
by John Torode | 0 comments | Print recipeTweet
Delicious hot or cold, John Torode's ginger yoghurt scone recipe includes a creamy black cherry filling. Makes 8-12 scones.
At a glance
- Cuisine English
- Recipe Type Cake
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 20 mins
- Serves 8 people
- 180 g (6.3oz) Greek style ginger yoghurt
- 65 g (2.3oz) caster sugar
- 2 tbsp milk, extra for brushing
- 350 g (12.3oz) plain flour, extra for rolling out
- 1.5 tsp baking powder
- 80 g (2.8oz) unsalted butter
- 1 tsp ginger powder
- 50 g (1.8oz) cherry jam
- 200 g (7.1oz) whipping cream
- 200 g (7.1oz) low fat cherry yoghurt
- 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.
Recipe provided by Rachel's Organic Yoghurt.
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