Here’s a Strawberry Scones recipe from Yeo Valley made using Yeo Valley’s new limited edition Strawberry Cream Tea yogurt which will be available until mid-September in all major supermarkets, MRRSP of £1.50 / 450g
For the scones:
225g self-raising flour, extra for dusting
1tsp baking powder
25g Yeo Valley Butter, slightly softened, plus extra for greasing
50g caster sugar
2 tbsp Yeo Valley Limited Edition Strawberry Cream Tea Yogurt
100ml Yeo Valley milk
For the filling:
5-6 tbsp Yeo Valley Summer Fruit Compote
5-6 tbsp Yeo Valley Limited Edition Strawberry Cream Tea Yogurt
1. 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, Strawberry Cream Tea Yogurt and enough milk to form a soft dough.
2. Turn the dough out onto a floured surface and gently roll out to a thickness of 2½ cm. Using a 6-7cm diameter round cutter, cut out 6 scones and put them onto a greased baking tray. Brush the tops with a little milk and bake in the preheated oven for around 10 minutes, or until risen and golden brown (once cooked, they should sound hollow when tapped on the base).
3. Cool the scones on a wire rack. Once cold, cut them in half and sandwich together with a blob each of Yeo Valley Summer fruit Compote and Strawberry Cream Tea Yogurt.