I am one of those weirdos that love a savoury and sweet mix. Things like swedish meatballs, ham with jam and McGriddles really get me going! Despite my exam tomorrow, I decided that I’m done with studying and turned to baking – the most therapeutic form of relaxation. This is one of my favourite scones recipes; it’s easy and the scones turn out light and fluffy. I used Greek yoghurt in the scones instead of buttermilk – the texture and taste turned out the same so feel free to use buttermilk if you prefer.

Nutrition per scone (one batch serves six)

Ingredients:

1. 125g white self-raising flour
2. 100g wholemeal self-raising flour
3. 40g unsalted butter (chilled)
4. 15g caster sugar
5. 100g shredded cheddar cheese
6. 80g dried cranberries
7. 1tbs sesame seeds
8. 1 tbs poppy seeds
9. 125g Greek yoghurt lite or 125ml of buttermilk
10. 60ml skim milk

Directions

Preparation time: 10 – 15min
Baking time: 10 – 15 min (or when the scones turn brown)

1. Preheat the oven to 220 degrees
2. Mix the white self-raising flour, wholemeal self-raising flour and chilled butter together
3. Rub the mixture with your fingers and lift it up as you go to aerate the mixture. Make sure not to over rub
4. Stir in the sugar, cheddar cheese, cranberries, poppy seeds and sesame seeds into the mixture
5. Slacken the yoghurt with milk
6. Pour in the slacken yoghurt mixture into the dry mixture and mix
7. Knead the mixture until it forms a dough
8. Use a cutter and divide the dough into 6. Place it on a baking paper and bake it for 10-15min or until the scone turns brown

There you have it! Best served fresh out of the oven with butter and jam!