| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 225 |
g |
Self Raising Flour |
| 2 |
ts |
Baking Powder |
| 50 |
g |
Butter |
| 25 |
g |
Caster Sugar |
| 150 |
g |
Pot Natural Yoghurt |
| 3 |
tb |
Cocoa Powder |
|
|
Double Cream |
|
|
Good Quality Strawberry Jam |
|
|
Strawberries |
|
|
Chocolate Sauce |
INSTRUCTIONS
1. Sieve the flour and baking powder into a bowl. Cut the butter into
small pieces and rub into the flour. Add the sugar and sieved cocoa
powder and mix thoroughly.
2. Empty the yoghurt into the mixture and stir to mix in completely.
If the mixture is too sticky to handle, add a little more flour.
Knead the mixture softly until there are no cracks and then quickly
roll out to a thickness of three quarters of an inch.
3. Cut out rounds using a 6.25cm pastry cutter, and bake on a greased
tray in a hot oven set at 220ºc / 425ºf / Gas Mark 7 for about 10
minutes - or until well risen.
4. Cool on a wire rack. To serve, cut in half and spread generously
with clotted cream. Add a spoonful of good quality strawberry jam and
top with the other half of the scone.
5. Sprinkle with a dusting of icing sugar and place a whole
strawberry on top of the scone. Add an extra spoonful of clotted
cream and drizzle with chocolate sauce.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.
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