• Story
Print Comment

Afternoon tea strawberry scones

22 OCTOBER 2012

Dish type: Dessert

Cooking and preparation time: 20 minutes
Serves 8

190ml Chobani Strawberry Yoghurt
200g All-Purpose flour, plus extra for dusting work surface
50g Sugar plus 25g for sprinkling
2 tsp Baking powder
½ tsp Bicarbonate of soda
¼ tsp Salt
60g Unsalted butter, cubed
250ml Chopped, fresh strawberries

•Preheat oven to 200°C. In a large bowl, whisk together flour, 50 g sugar, baking powder, bicarbonate of soda and salt. Add butter and using a pastry cutter or your fingers, cut butter into flour mixture until it resembles a coarse cornmeal.
•Stir in strawberries, then gently incorporate Chobani, taking care not to over mix.
•Turn dough onto a heavily floured work surface. Fold dough on top of itself to knead, 3-4 turns, then pat into 4-cm thick rectangle. Fold rectangle into thirds and shape into 2.5-cm thick circle. Cut into 8 wedges.
•Arrange wedges on parchment paper-lined baking sheet and sprinkle tops of scones with remaining 25g sugar. Bake until golden brown, 12-15 minutes. Cool on a wire rack before serving.

Sign up here to receive our recipe of the day


Add comment

Please type the characters that appear on the image in order to send your comment:

  • Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
  • Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic


Celebrity Chef Interviews

Most Read Stories

Recipe of the day