as many of my regular and dear readers will know, every year, our local village of Aby has a summer show… it’s a chance for all us local would-be cooks, gardeners, artists and artisans to show-off our talents… it’s pretty much seen as a fun ‘get-together’ and to be honest it’s quite small-fry compared to some of the village and town shows that these days seem to be more like international events…
… even so, there is plenty of friendly rivalry and I wont deny there’s been many a time when i’ve wanted to take a heavy pan to the little old lady from the Women’s Institute… with her basket of rule books and tape measure… particularly when it comes to scones… but that’s another story…
this year, in preparation, I have decided to try out the many different scone recipes that seem to be out there… there are the classics, HRH Delia has a great one… there are the modern, Nigela has a good method… there are the down-right outlandish… and then there are those special hand-me-down recipes that pass from mother to daughter, friend to friend, with tweaks and changes over the years… i’ll try and get as many in as possible before I choose a favourite for the show in August… so if you have a favourite then please let me know, i’ll give it a whirl over the next coming months…
in keeping with the village show rule book the recipe has to be for a fruit scone, so no savoury recipes… we can do that again in the Autumn…
today, because i’ve just had a delivery of fabulous 0% Greek Yoghurt Split Pots from the lovely Total Greek Yoghurt people i’m starting with these light and fluffy strawberry yoghurt scones from Chele at Chocolate Teapot… (well hers were mascarpone which i’ve done a straight swap for yoghurt… but there you go…) … so as not to be wasteful i’ve also included the strawberry compote from one side of the split pot, you could use 2 teaspoons of strawberry jam.
Total Greek Yoghurt Scones
340g self raising flour – with some extra for dusting
1 tsp baking powder
pinch of salt
80g butter, cold and cubed
2 tbsp soft light brown sugar
150g Total Greek Yoghurt
2 teaspoons of strawberry compote or jam
80ml milk – you may use less or more
1 egg, lightly beaten for glazing
– put the flour, baking powder, salt, butter and sugar into a bowl and crumble into breadcrumbs (you can do this very easily in an electric mixer
– add the yoghurt and compote crumble again, go on, get your hands in!
– now make a well in the centre and add the milk bit by bit, bringing the mixture together, first with a knife, then your hands until a soft dough is formed.
– now working quickly, turn it out onto a floured surface an pat it down to roughly 3cm deep, don’t roll it, and then cut it into rounds… i’ve used a non fluted cutter but you do as you wish!
– brush the tops only with beaten egg
– bake on 210 for 12-14 mins or until golden
I’ve got to say this was an excellent recipe and the addition of the yoghurt has made them light and fluffy… plus, the inclusion of the strawberry compote in the mix has given them a heady scent and has made them taste like they already have strawberry jam on them, which is genius if you ask me!
eat and of course, enjoy!