Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Contact
    • FAQ
  • Blog
  • Recipes
  • Beauty
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • 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! »
Meet Annie
Recipe Developer, Food Photographer, Writer, lover of dessert and beauty! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

The Pretty Pintastic Party Button

The Pretty Pintastic Party #141

These Homemade Churros are easy to make and taste unreal! Crispy, fluffy and ready in under 30 minutes, you'll always be able to satisfy your craving!

Easy Homemade Churros

Cut Your Beauty Budget (Without Reducing The Quality Of The Products You Use) | Annie's Noms

Cut Your Beauty Budget (Without Reducing The Quality Of The Products You Use)

Thick and creamy overnight oats peppered with fresh raspberries and dark chocolate chips. Make ahead and perfect for hot mornings, these prove you can eat chocolate for breakfast!

Raspberry Dark Chocolate Chip Overnight Oats

Cubes of bread soaked in a spiced, pumpkin filled custard before being baked until crisp on top. This Pumpkin French Toast Bake is without doubt, the best decadent breakfast recipe!

Pumpkin French Toast Bake

A thick and chewy snickerdoodle cake baked in a cast iron skillet and topped with ice cream and caramel sauce.

Snickerdoodle Skillet Cake

About

Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Recent recipes

These Sourdough Sultana Scones are packed full of fruit and made with a cup of sourdough starter to give a tangy, earthy flavour. Flaky, buttery and easy to make, they're bound to become a family favourite!
Spiced, carrot filled cupcakes topped with light, fluffy coconut frosting and toasted coconut, these Carrot Cake Coconut Cupcakes are the perfect Spring bake.
This super easy to make Brownie Brittle is absolutely delicious and so addictive. A kind of hybrid between a brownie and cookie, if you love the crispy edges of brownies, you will LOVE this brittle!

Copyright © 2022 Annie Ngai - Privacy Policy

 

Loading Comments...