Enjoy this summery recipe from Rachel’s Organic. The combination of spice with the cooling yoghurt makes for the perfect mix.
To Serve 8-12, You'll Need:
- 180g Rachel’s Greek Style Ginger Yogurt
- 65g caster sugar
- 2 tbsp milk, extra for brushing
- 350g plain flour, extra for rolling out
- 1½ tsp baking powder
- 80g Rachel’s unsalted butter
- 1 tsp ginger powder
- Cherry jam
- Whipping cream
- Rachel’s Low Fat Cherry Yogurt
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 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 jam.