Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Life Beyond The Kitchen
  • Recipes
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Beauty
  • FAQ
  • Contact
  • Privacy Policy

Strawberry and Yoghurt Scones

14.5.12 By Annie N

Saw a picture of these on pinterest and decided to make my own version with strawberry and yoghurt. Turned out very well and are really yummy. Can’t wait to have these for breakfast!

You will need:

> 7cm cookie cutter
> Baking tray, lined
> Hand mixer/stand mixer with dough hook
> Rolling pin

Print

Makes about 12

Ingredients:

> 1 3/4 cups self raising flour, plus extra to dust
> 2/3 cup wholemeal flour
> 1/2 cup + 2tbsp caster sugar
> 2tsp baking powder
> Pinch of salt
> 1 cup strawberries, finely chopped or diced (this was about 10 for me)
> 1/2 cup Strawberry yoghurt (this turned out to be 1 175g pot of muller light)
> 3tbsp butter, melted
> 1 egg white
> Milk, to glaze

Method:

> Preheat oven to 200 degrees C and line the baking tray.
> Melt the butter on a low heat and then leave to cool slightly.
> Place the flours, sugar, baking powder and salt in a large bowl.
> In a separate bowl place the strawberries, yoghurt, melted butter and egg white.
> Add this to the dry ingredients and then mix until a dough forms.
> A quick warning, this is a very sticky dough!
> Dust the work surface very well and knead, adding flour as you need to until the dough it less wet.
> Roll out the dough to about and inch thick.
> Cut out the scones, keep rolling out the dough and cutting as you need to. I made 12 scones.
> Glaze with milk.
> Place in the oven and bake for around 12 minutes or until risen and golden brown.
> These are yummy! They will keep in an airtight container for about 5 days, but I doubt they’ll last that long!

Strawberry and Yoghurt Scones

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Breakfast, Recipes, Scones Tagged With: breakfast, easy, scones, strawberries, yoghurt

« Chicken and Chorizo Empanadas
White Chocolate Cake with Raspberries and more White Chocolate on top! »

Comments

  1. Nayna Kanabar says

    24.3.14 at 9:58 pm

    I made these for src Challenge this month and they were delicious,

Meet Annie
Recipe Developer, Food Photographer, Writer, lover of tennis and makeup! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

Topsy Turvy Carrot Cake {For my Birthday!}

The Pretty Pintastic Party #50

Chocolate Chip Pumpkin Spice Overnight Oats | Annie's Noms - These Chocolate Chip Pumpkin Spice Overnight Oats combine rich cocoa, pumpkin and spices to create a no-cook breakfast which will leave you totally satisfied and wanting more!

Chocolate Chip Pumpkin Spice Overnight Oats

No-Knead Crusty Artisan Bread

This Lemon and Raspberry French Toast Bake will have you going back for seconds and thirds! The perfect Spring flavour combination, this is a decadent weekend brunch recipe the whole family will love!

Lemon and Raspberry French Toast Bake

The Pretty Pintastic Party #193

About

Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent recipes

These Vegan Strawberry Coconut Thumbprint Cookies are so easy to make and taste amazing! Toasted coconut tops strawberry jam and a "buttery", cookie to make one bitesize delicious treat!
These Coconut Macaroons are ridiculously easy to make and only need a few ingredients! Baked until golden and dipped in chocolate, they're the perfect bitesize treat!
These Vegan Vanilla Cupcakes taste just as good as traditional vanilla cupcakes! Topped with light and fluffy vegan frosting, these are the perfect sweet treat for all to enjoy!

Copyright © 2021 Annie Ngai - Privacy Policy