Yoghurt scone

makes one extra large scone

  1. Add self raising flour, greek yoghurt and salt to a bowl and roughly mix together so it is an evenly crumbly mix
  2. Crumble frozen raspberries into the mixture.
  3. Finish by combining into a dough ball. Place on a baking tray (dont flatten the dough ball)
  4. Carve a deep cross into the top of the dough.
  5. Bake at 175C for 25-30 minutes until centre of the cross looks cooked through and golden.