Yoghurt Scones With Quick Berry Jam

A few weeks ago I submitted an entry for the Mamamia Food Blogger Idol competition. The competition was sponsored by Rachel's yoghurt and you had to use one of their products in your recipe. I wasn't selected as a finalist, so now I can share my recipe with you. It may not have been quite what the judges were after, but I still think they are pretty damn tasty scones!

Take a look at the five finalists and their beautiful looking recipes here. You can vote for a winner too and go in the running to win one of five $100 Universal gift cards. The winner of the Food Blogger Idol gets a three month paid food blogging job with Mamamia. What a great opportunity!

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It’s time for afternoon tea and you put the kettle on to boil for your favourite tea or coffee. You feel like a bit of a sweet treat, but there’s nothing in the cupboard that takes your fancy.

Scones would be the perfect afternoon tea treat, but you’re trying to be healthy and don’t have the butter or lemonade and cream to make them. What to do??

You do have a tub of Rachel’s Gourmet Yoghurt in the fridge.

Hey presto! Hot scones in an instant. Yep, really!

I would never have believed that scones could be made with yoghurt either, until I gave it a go. To make mine a bit more fancy, I added some chopped white chocolate, which caramelised beautifully on cooking. You could always add some chopped nuts too. Macadamias would be perfect! Why not make them extra special and add both?

The great thing about this recipe is how versatile it is. Change the flavour of the yoghurt to use what you have. I used the Black Plum and Roasted Fig, but the Mango and Madagascan Vanilla or Wild Strawberry and Rhubarb would be equally as wonderful.

This recipe makes about 10 scones, but it is so easy to halve or double, depending on how many scones you want. The mixture is quite wet, compared with normal scone dough, so it’s best to place spoonfuls on the baking tray, rather than trying to roll it out and cut with cutters. I think rustic looking scones are the best anyway!

Like all scones, these are best made and eaten while they are still warm. Whip up the jam while the scones are cooking and you’ll have fresh hot jam to go on top. Finish with another dollop of Rachel’s Gourmet Yoghurt and you have the perfect (almost) guilt free sweet treat.

Enjoy!

Yoghurt Scones with Quick Berry Jam

½ cup plain flour

½ cup SR flour

1 Tbs caster sugar

¼ tsp baking powder

½ cup chopped white chocolate

½ Rachel’s Black Plum and Roasted Fig Gourmet Yoghurt

2 Tbs milk

Preheat oven to 180 degrees.

Lightly grease a baking tray with oil spray.

In a medium sized bowl, combine flours, sugar and baking powder.

Stir through chopped white chocolate.

Add the Rachel’s Gourmet Yoghurt and stir until it starts to thicken and come together. There will still be a lot of dry mixture.

Add the milk and mix gently until the mixture comes together. If it’s too sticky, add a little bit more flour.

Tip out onto a lightly floured surface and gently knead to make sure all the ingredients are combined and their aren’t any lumps of flour.

Take spoonfuls of the mixture and place on the prepared tray. You can make the scones big or small, depending on how indulgent you feel.

Bake for 15 to 20 minutes or until golden brown on the outside. The chocolate will brown as it caramelizes, but it’s not burning.

Remove from the oven when cooked and allow to cool slightly on the tray.

Quick Berry Jam

150g mixed frozen berries

1 Tbs honey

Combine berries and honey in a small saucepan.

Bring to the boil, stirring to combine and then simmer for about 5 minutes, or until thickened.

Allow to cool a little before serving.

To serve your delicious scones, cut them in half, spread with a spoonful of jam and then dollop with extra yoghurt. Delicious!