guest chef recipe

EMILY’S YOGHURT BERRY SCONES

Recipe courtesy of Emily Barnett, one of Auckland’s new young chefs …

Makes approx. 8 scones

2½ cups strong bread flour ½ cup sugar

2 teaspoons baking powder Pinch salt

150g -18 below frozen fruit, diced

350g (1½ cups) unsweetened yoghurt

Coffee crystals or raw sugar

Preheat oven to 180°C.

Mix together flour, sugar, baking powder and salt.

Add diced -18 below frozen fruit and yoghurt, and mix until a dough has just formed.

Place tablespoonfuls onto an ovenproof tray sprayed with baking spray.

Sprinkle with coffee crystals or raw sugar.

Bake at 180°C for 15-20 minutes.