Strawberry and yoghurt scones~ Secret recipe club 24th March 2014

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it. My assigned blog was AnniesNOMS. This blog is written By Annie. Browsing through her blog there were many  sweet treats and dessert recipes and were all temptingly delectable. I finally selected a healthier recipe which was Strawberry and yoghurt scones. I had to convert the recipe to grams and I also halved the recipe and I added a spoonful of mixed seeds and omitted the egg. The scones were delicious.

Delicious strawberry and yoghurt scones for a perfect teatime treat served with strawberry jam.

Ingredients:

170 g self raising flour
50 g wholemeal flour
85 g caster sugar
1 teaspoon baking powder
pinch of salt
5 large strawberries finely chopped
100 g muller low fat  strawberry yoghurt
1 tablespoon mixed seeds
1.5 tablespoons melted butter
1/2 tablespoon milk to glaze
2 tablespoons strawberry jam for serving.

Method:

1.Preheat oven to 200 degrees C / 375 degrees F and line the baking tray.
2.Place the flours, sugar, baking powder and salt in a large bowl and mix together.Toss in the strawberries and mixed seeds and mix together into the flour.
3.In a separate bowl place the yoghurt, melted butter and whisk together.
4. Add the yoghurt mixture to the dry ingredients and then mix until a dough forms. Do not overwork the dough.

5.Dust the work surface very well and knead the dough lightly , adding flour as you need to until the dough it less wet.
6.Roll out the dough to about an inch thick.
7.Cut out the scones, keep rolling out the dough and cutting as you need to. I made12 small scones with this mixture.

 8.Glaze the scones with milk and  Place in the oven and bake for around 16 minutes or until risen and golden brown.

9.Remove from oven and transfer to a wire rack to cool.

To serve cut the scones in half and spread with strawberry jam.

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