Food recipes
Ginger yoghurt scones with black cherry filling recipe
Ginger yoghurt scones with black cherry filling recipe Ingredients: spices, ginger, ground sugars, powdered milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose, unenriched leaven...
Ginger yoghurt scones with black cherry filling recipe
Ingredients:
spices, ginger, ground
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
spices, ginger, ground
cherries, sweet, raw
cream, whipped, cream topping, pressurized
cherries, sweet, raw
Directions:
Pre-heat oven to 200C/400F/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, ginger 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 a mixture of jam, whipped cream and cherry yogurt to serve.
Ingredients:
spices, ginger, ground
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
spices, ginger, ground
cherries, sweet, raw
cream, whipped, cream topping, pressurized
cherries, sweet, raw
Directions:
Pre-heat oven to 200C/400F/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, ginger 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 a mixture of jam, whipped cream and cherry yogurt to serve.