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Add a photoServings: 4
Ingredients
- 225 gm Self Raising Flour
- 2 tsp Baking Pwdr
- 50 gm Butter
- 25 gm Caster Sugar
- 150 gm Pot Natural Lowfat yoghurt
- 3 Tbsp. Cocoa Pwdr Double Cream Good Quality Strawberry Jam Strawberries Chocolate Sauce
Directions
- 1. Sieve the flour and baking pwdr into a bowl. Cut the butter into small pcs and rub into the flour. Add in the sugar and sieved cocoa pwdr and mix thoroughly.
- 2. Empty the lowfat yoghurt into the mix and stir to fold in completely.
- If the mix is too sticky to handle, add in a little more flour.
- Knead the mix softly till 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 warm oven set at 220 c / 425 f / Gas Mark 7 for about 10 min - or possibly till well risen.
- 4. Cold on a wire rack. To serve, cut in half and spread generously with clotted cream. Add in 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 in an extra spoonful of clotted cream and drizzle with chocolate sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 99 | 28% |
| Total Fat 11.24g | 14% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1595mg | 66% |
| Potassium 203mg | 6% |
| Total Carbs 53.54g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.09g | 5% |
| Protein 10.29g | 16% |
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