Lemon scones with vanilla yogurt and raspberry jam
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Nutritional Info
Calories per serving
214KCal
Ingredients
- 400g plain flour
- 4 tsps baking powder
- 100g caster sugar
- fine zest of ½ lemon
- 100g Light margarine
- 3 tbsps skimmed milk
- 4 tbsps 3% Greek style yogurt
- seeds from ½ vanilla pod
- 2 tbsps reduced sugar red fruit jam
Cooking Instructions
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Sift the flour and baking powder together in a large mixing bowl. Add the sugar, lemon zest and margarine. Rub in the ingredients, using your fingertips, until everything is well combined and the mixture starts to resemble breadcrumbs.
- Add sufficient skimmed milk to form into a soft dough.
- Roll out on to a floured board to a thickness of 5cm and stamp out with a round pastry cutter. Place on a non-stick baking tray. Reroll the remaining pieces of dough and stamp out until all the dough is used. Bake in the preheated oven for 20 minutes.
- Mix the yogurt with the vanilla seeds.
- Allow scones to cool then split and top with the jam and yogurt mix.
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