Fruity Scone Dessert

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Self raising flour		250g
Granulated sugar		2.5 tbsp
Butter		60g
Egg		1
Yogurt		50g
Milk		1 tbsp
Double cream		200ml
Granulated sugar		2 tbsp
Vanilla extract		1 tsp
Berries		as you like
Icing sugar		as required

Method

Prep

15min

Cook

15min

Sieve the flour and sugar into a large bowl.

Add the cold diced butter and rub with the flour and sugar.

Make a crumble mixture by rubbing between the palms.

Add the egg, yogurt and milk and mix lightly.

Combine into a light dough, wrap in cling film and keep in the fridge for 30 minutes.

Remove the cling film and place the dough on a floured chopping board. Roll out and fold over and roll again until it's 2cm thick.

Cut out scone shapes with a cookie cutter (or tin). Re-roll leftover dough and cut again until it's all used up.

Bake in a preheated oven 180C for 12 minutes.

Add the sugar and vanilla extract to the double cream in a bowl and whisk for a minute to stiff peaks.

Cut the scones in half and spread each with the cream filling from Step 9. Garnish with the berries on top.

Dust with the icing sugar before serving.

I used this McDougall's self raising flour, it has baking powder already in it.

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