Rich Scones

Rich vegetarian scones made with ground almonds and yogurt, served traditionally with clotted cream and fresh strawberries.

Baking Vegetarian Quick Scones Afternoon Tea

Estimated Nutrition

Calories

260.5

kcal / serving

2084.2 kcal total

Carbs

25.6g

per serving

204.8 g total

Fat

14.8g

per serving

118.5 g total

Protein

6.5g

per serving

52.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Self-Rising Flour

plus extra for dusting

Caster Sugar

Dairy

Butter

diced, plus extra for greasing

100

Milk

piece

Egg

free-range, beaten

tbsp

Natural Yogurt

portion

Clotted Cream

to serve

Fruits

portion

Strawberry

fresh ripe, to serve

NutsSeeds

pinch

Salt

Ground Almond

Method

Serve warm with clotted cream and strawberries.

Bake for 10-12 minutes until risen and golden.

Cut the dough into wedges, place on the tray, and sprinkle with flour.

Roll the dough on a floured surface to a 2.5cm thickness.

Add enough wet ingredients to the dry mixture to form a soft dough.

Mix together the milk, egg, and yoghurt in a separate bowl.

Stir in the ground almonds and caster sugar.

Rub the butter into the flour and salt until the mixture resembles fine breadcrumbs.

Preheat the oven to 225°C and lightly butter a baking tray.