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