Chocolate Yoghurt Scones

Method

1. Preheat the oven to 180C, Gas Mark 4, and lightly grease a baking tray
2. Place the flour, cocoa powder, and sugar in a bowl and whisk together
3. Add in the diced butter and using the rubbing in method, rub together until it resembles fine breadcrumbs
4. Make a well in the middle and add 125ml of Tim’s Dairy Caffe Latte yoghurt
5. Fold mixture and a little milk (up to 3 tablespoons) until a stiff dough is formed
6. Gather the dough and turn out onto a floured surface and knead lightly
7. Roll into a circle 2cm thick
8. Cut shapes out with a pastry/cookie cutter and place onto the baking tray
9. Re-roll and cut out any unused dough
10. Bake in the oven for 10-13 minutes until risen
11. Remove and cool on a wire tray
12. Top with Tiptree’s Salted Caramel spread and a dollop of Rodda’s Cornish clotted cream – delicious!