Strawberry scones recipe

Who doesn’t love a classic high tea? So why not make your own afternoon tea with this strawberry scones recipe?

Ingredients

For the scones:

225g self-raising flour, extra for dusting

1tsp baking powder

25g butter, slightly softened, plus extra for greasing

50g caster sugar

2tbsp Yeo Valley Limited Edition Strawberry Cream Tea Yoghurt

100ml milk

For the filling:

5-6tbsp Summer Fruit Compote

5-6tbsp Limited Edition Strawberry Cream Tea Yoghurt

Method

Preheat the oven to 220°C/200°C fan/gas 7. Sieve the flour and baking powder into a bowl. Add the butter and rub it in until the mixture looks like breadcrumbs.

Stir in the sugar, yoghurt and enough milk to form a soft dough.

Turn the dough onto a floured surface and gently roll out to a thickness of 2½cm.

Using a 6-7cm diameter round cutter, cut out six scones and put them onto a greased baking tray.

Brush the tops with a little milk and bake in the pre-heated oven for around 10 minutes, or until risen and golden brown (once cooked, they should sound hollow when tapped on the base).

Cool the scones on a wire rack. Once cold, cut them in half and sandwich together with a spoonful each of Summer Fruit Compote and Strawberry Cream Tea Yoghurt.

Recipe courtesy of Yeo Valley