![](https://sojade.eu/wp-content/uploads/2022/09/xscones-e1663775248148.jpg.pagespeed.ic.DEmo12Yq71.jpg)
- 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
![](https://sojade.eu/wp-content/uploads/2023/06/1-1-200x200.png)
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.
![](https://sojade.eu/wp-content/uploads/2022/09/x2-200x200.png.pagespeed.ic.o34C-eH1Qi.png)
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.
![](https://sojade.eu/wp-content/uploads/2022/09/x3-200x200.png.pagespeed.ic.xTNbFMmCA3.png)
Place the dough on a floured work surface. Roll out to a thickness of 2 to 3 cm.
Cut out circles using a glass.
![](https://sojade.eu/wp-content/uploads/2022/09/x4-200x200.png.pagespeed.ic.UQjv064XE7.png)
Place the scones on a baking tray and leave at room temperature for 45 minutes.
![](https://sojade.eu/wp-content/uploads/2023/06/x5-1-200x200.png.pagespeed.ic.KhkZTePHak.png)
Preheat the oven to 180°C and bake for 15 minutes. Your Blueberry and Cherry Scones are ready!
![](https://sojade.eu/wp-content/uploads/2022/09/x6-200x200.png.pagespeed.ic.7cgbreOoTa.png)
Let cool before serving.
Serve with Sojade NAS Blueberry and Cherry Soya yoghurt alternative.