Description
These Strawberry and Yoghurt Scones are easy homemade treats ready in under 30 minutes. They are sweet and tangy, with juicy strawberry pieces and a light, fluffy texture enhanced by yoghurt.
Ingredients
Scale
- 170g self-raising flour
- 50g wholemeal flour (adds nutritional value and a lovely texture)
- 85g caster sugar
- 1 teaspoon baking powder
- Pinch of salt
- 5 large strawberries, finely chopped (about 100g)
- 100g Muller low-fat strawberry yoghurt
- 1 tablespoon mixed seeds (like sunflower, pumpkin, or flax for added nutrition)
- 1.5 tablespoons melted butter
- 1/2 tablespoon milk (for glazing)
- 2 tablespoons strawberry jam (for serving)
Instructions
- Preheat your oven to 220°C (200°C fan/gas mark 7). Line a baking tray with parchment paper.
- In a large mixing bowl, combine the self-raising flour, wholemeal flour, caster sugar, baking powder, and salt. Whisk together to ensure everything is evenly distributed.
- Wash your strawberries thoroughly, remove the stems, and finely chop them into small pieces (around 5mm cubes).
- Create a well in the center of your dry ingredients. Pour in the strawberry yoghurt and melted butter.
- Using a butter knife or spatula, gently fold the ingredients together until the dough starts to come together.
- Add the chopped strawberries and mixed seeds, folding them through carefully to distribute evenly.
- Turn the dough onto a lightly floured surface. Gently pat the mixture into a circle about 2.5cm thick.
- Using a 5cm round cutter, stamp out the scones by pressing straight down. You should get approximately 8 scones.
- Transfer the scones to your prepared baking tray, leaving a small gap between each one.
- Brush the tops with a little milk.
- Bake in the preheated oven for 12-15 minutes, or until risen and golden brown on top.
- Remove from the oven and transfer to a wire rack to cool slightly before serving warm with strawberry jam.
Notes
- For the fluffiest scones, make sure your yoghurt and other ingredients are cold.
- Mix the dough until just combined to ensure tender results.
- Store in an airtight container for up to 2 days, or freeze individually wrapped for up to 3 months.
- Use cold ingredients for the best texture and check baking powder’s freshness for maximum rise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 15
- Sodium: N/A
- Fat: 4
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
- Cholesterol: N/A