Ginger yoghurt scones with black cherry filling rec

Name: Ginger yoghurt scones with black cherry filling recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 g (6.3oz) Greek style ginger yoghurt; 65 g (2.3oz) caster sugar; 2 tbsp milk, extra for brushing; 350 g (12.3oz) plain flour, extra for rolling out; 1.5 tsp baking powder; 80 g (2.8oz) unsalted butter; 1 tsp ginger powder; 50 g (1.8oz) cherry jam; 200 g (7.1oz) whipping cream; 200 g (7.1oz) low fat cherry yoghurt

Servings: persons

1
Pre-heat oven to 200C/400F/Gas Mark 6.
2
Line a baking tray with parchment paper or greaseproof paper.
3
Put the yogurt, milk and sugar in a pan and warm until hand-hot, alternatively heat in a small bowl on low power for 40 seconds in the microwave.
4
The sugar should melt into the yogurt and milk.
5
Place the flour, baking powder, ginger powder and butter into a mixing bowl and rub the butter into the flour to make a breadcrumb texture.
6
Using a wooden spoon add the warmed yogurt mix and stir well to form a dough.
7
Dust the worktop with some flour and bring the dough together.
8
Gently roll out the dough to about 3cm thick and with a round 7cm cutter push out the scones.
9
Place the scones on the prepared tray with a good distance between them.
10
Re-shape the dough and cut again.
11
Brush each scone with a little milk and bake for 10-15 minutes until golden brown.
12
Cool on a wire rack and sandwich with a mixture of jam, whipped cream and cherry yogurt to serve.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 180 g (6.3oz) Greek style ginger yoghurt, 65 g (2.3oz) caster sugar, 2 tbsp milk, extra for brushing, 350 g (12.3oz) plain flour, extra for rolling out, and more.

Yes, Ginger yoghurt scones with black cherry filling recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger yoghurt scones with black cherry filling recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions