A variation on traditional English sour cream scones. A good tip is to use a good quality yogurt with plenty of fruit bits in it.
Original recipe makes 12 scones
Ingredients
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup butter
1/2 cup strawberry yogurt
2 tablespoons whole milk, or as needed
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PREP
20 mins
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COOK
10 mins
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READY IN
30 mins
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Sift the flour and baking powder into a large bowl. Using your fingers, rub in the butter until the mixture resembles a crumbly texture. Add the yogurt all at once and mix briefly to form a soft dough.
- On a lightly floured surface, roll the dough out to 1 inch in thickness. Dip a 3-inch cutter into some flour, and stamp out 12 scones. (You may have to re-roll the dough to get 12.) Place scones 2 inches apart onto baking sheets. Brush tops with milk.
- Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.
Nutrition
Calories: 225 kcal
Carbohydrates: 32.6 g
Cholesterol: 23 mg
Fat: 8.4 g
Fiber: 1 g
Protein: 4.8 g
Sodium: 393 mg