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
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!
Annie is a self-taught baker, recipe developer and food photographer. When not in the kitchen, she can be found with her head in a book or jotting down recipe ideas! 
