Last month Foodies100 linked up with Greek Gods Yogurt and challenged bloggers to create an Aphrodite inspired recipe for valentines day. I knew my recipe would be something baked, but what? - a cake, pudding or something else?
I was sent a large pot of Vanilla and Honey Greek Gods Yogurt to fire up my inspiration. Yogurt is something I normally reserve for serving with fresh fruit and granola or baking American pancakes with.
I knew I wanted to include fruit in the recipe and I also wanted to add an English theme into the mix. Resulting in the recipe - Apricot and Yogurt Scones.
Apricots are used frequently in Greek recipes but not normally in a scone recipe, you normally would not find any yogurt in a scone either. But by replacing the milk with this tasty Vanilla and Honey yogurt, you end up with some well risen and very scrumptious scones.
Where is the romance? It is all in the heart, or in this case a fruity heart shaped scone, which I think considering they were so well risen have just about maintained their shape.
So pop the kettle on or open a bottle of wine then put your feet up and share a scone with a loved one. Keeping your heart in mind you can either be healthy and serve with yogurt and honey, or try them with butter and apricot jam. Either way they are delicious, as vouched for by my 81 year old Auntie Betty who I dropped by to visit later in the afternoon along with some of the scones. I received a call from her the next day, she thoroughly enjoyed them and ate both of them in one sitting!
Apricot and Yogurt Scones Recipe
Cook time: 20 minutes Temp fan oven 200 degrees C
- 300g plain flour
- 75g butter
- 75g caster sugar
- 20g baking powder
- 130g dried apricots (chopped)
- 200ml yogurt (honey and vanilla)
- a drop of milk
- 1 egg beaten
- Sift the flour into a bowl and add the butter, rub the ingredients between your finger tips until they resemble breadcrumbs.
- Add the baking powder, sugar and apricots and mix well.
- Add a drop of milk to the yogurt just to slacken it off slightly. Add the yogurt to the bowl and mix with a wooden spoon, bring together with your hands.
- The mix should now resemble a soft dough, don't roll the dough out.
- Onto a lightly floured work surface flatten out the dough with your hands until a quarter inch thick.
- Cut out your scones using a pastry cutter, I used a heart shaped cutter. Place on a baking tray and brush the tops with some beaten egg.
- Ensure the oven is hot and bake for 20 mins, they should be golden brown.
- Allow to cool on a wire rack.
I would like to thank Greek Gods yogurt for suppling the carton of Vanilla and Honey yogurt.