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- 250g of strong white bread flour
- 50g of margarine
- 300g of organic Sojade NAS Blueberry and Cherry yoghurt alternative
- 2 tablespoons of caster sugar
- 1 sachet of dried baker’s yeast
- Icing sugar
Preparation steps
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Mix the flour and yeast together in a bowl. Add the Sojade NAS Blueberry and Cherry Soya yoghurt alternative, the sugar and the margarine cut into cubes.
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Mix then knead to form a ball. If the mixture is too sticky, add a little flour. Cover the bowl with a tea towel and set aside for 2 hours. The dough should rise.
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Place the dough on a floured work surface. Roll out to a thickness of 2 to 3 cm.
Cut out circles using a glass.
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Place the scones on a baking tray and leave at room temperature for 45 minutes.
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Preheat the oven to 180°C and bake for 15 minutes. Your Blueberry and Cherry Scones are ready!
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Let cool before serving.
Serve with Sojade NAS Blueberry and Cherry Soya yoghurt alternative.