Chocolate Yoghurt Scones With Strawberries And Clotted Cr

Directions

1. 1. Sieve the flour and baking pwdr into a bowl. Cut the butter into small pcs and rub into the flour. Add in the sugar and sieved cocoa pwdr and mix thoroughly.
2. 2. Empty the lowfat yoghurt into the mix and stir to fold in completely.
3. If the mix is too sticky to handle, add in a little more flour.
4. Knead the mix softly till there are no cracks and then quickly roll out to a thickness of three quarters of an inch.
5. 3. Cut out rounds using a 6.25cm pastry cutter, and bake on a greased tray in a warm oven set at 220 c / 425 f / Gas Mark 7 for about 10 min - or possibly till well risen.
6. 4. Cold on a wire rack. To serve, cut in half and spread generously with clotted cream. Add in a spoonful of good quality strawberry jam and top with the other half of the scone.
7. 5. Sprinkle with a dusting of icing sugar and place a whole strawberry on top of the scone. Add in an extra spoonful of clotted cream and drizzle with chocolate sauce.