Afternoon tea strawberry scones

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.

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