This post is sponsored by Nuffnang and Dairy Farmers Thick & Creamy Yoghurt.
All four kids tumble into the house, plonk themselves down at the kitchen bench and look ravenously in my direction. “I’m hungry” they chorus. I tell you, it would unnerve even the most steely of cooks, having these four starving beasts pacing around waiting to be fed! But I am made of tougher stuff… or… er… I hope I am.
“Let’s cook something” I announce and at once there is a flurry of suggestions…
“Something with strawberries!”
I am not keen on chocolate, or pancakes, and the strawberry patch is still all leaves and flowers at this time of the year but it gives me an idea. I grab a basket and head outside with everyone following. To the rhubarb patch!
I can always rely on good old fashioned rhubarb, and I can always rely on the hens for a few fresh eggs too. The kids scatter as I head back inside to make some scones.
As I put my cubed butter into the freezer and slice thin crescent moons of pink rhubarb, I wonder if I am slowly turning into my grandmother. But no… my scones won’t be near as good as hers were.
I heat up the tray in the oven, warm the milk and yoghurt before I add it to the dry ingredients, and try to make sure not to over work the dough. Little tricks I have been learning to make my scones light and fluffy.
I have another trick to make them extra lemon-ey – some Dairy Farmers Thick & Creamy lemon cream yoghurt. Man this stuff is good, so creamy, so lemon-ey… I sneak a few spoonfuls straight from the tub before tucking it back in the fridge for later. Shhh don’t tell.
Scones in the oven, scones out of the oven. They all come scrabbling back in, just in time for me to finish putting jam and a dollop of lemon yoghurt (so much better than cream!) on all of the scones.
It took me around 45 minutes from picking the rhubarb, to taking the scones out of the oven… it took four kids approx 3.7 minutes to eat every last one. Maybe I am turning into my grandmother after all!
- 1 cup thinly sliced rhubarb
- zest of one medium sized lemon
- juice from half a lemon
- 2 3/4 cups self-raising flour, plus a little extra for dusting
- 1 tsp baking powder
- 85g cold butter, cubed
- 1/4 cup caster sugar, and a teaspoon extra
- 1/2 cup lemon yogurt
- 4 tbsp milk
- 1 egg beaten with 1 tbsp milk for glaze
- Preheat your oven to 200 C. Line a large baking tray with baking paper and pop it in the oven to heat up (this gets you a nice crispy bottom on your scones).
- Slice about 3-4 stalks of rhubarb in to thin crescents, enough to make one cup. Add in the lemon zest and juice and sprinkle in a teaspoon of sugar. Stir it around a bit and leave it to sit while you prepare the rest of the ingredients.
- In your food processor whiz together the flour and baking soda, then add the butter and pulse until it becomes slightly crumby.
- Add the sugar and pulse to combine, then pour the mixture into a large bowl and make a well in the middle.
- Combine the milk and yoghurt in a small jug and warm it in the microwave for approx 1 minute. It should be quite hot and don’t worry if it goes a little lumpy. Give it a quick stir and add it to the dry ingredients.
- Quickly work the wet ingredients into the dry mix until just combined. DO NOT OVER MIX!
- Turn the mixture out onto a well floured surface, and with floured hands, roughly fold the mixture and bring it together into a rough dough.
- Flatten it out with your hands and use a large cookie cutter to cut circles of dough. Squash the remaining dough together gently, flatter and repeat until you have used up all the dough.
- Brush the tops of the scones with the beaten egg and milk. Scatter some flour on your hot tray and carefully lift the scones onto it.
- Bake in a hot oven for 12-15 minutes or until they are just becoming golden on top.
Dairy Farmers Thick & Creamy yoghurt has been reformulated and is creamy and divine. It’s sweet without being too sweet with just the right amount of fruit. There are no preservatives or artificial colours or flavours, and no gelatin, it’s thick and delicious without all that stuff.
There are eight new flavours – Field Strawberries, Original Sweetened, Field Blueberries, Mango & Passionfruit, Lemon Cream, Yellow Box Honey, Caramelised Fig and Raspberry & Coconut.
It comes in a 150gm tub, but you should really get the 600gm tub, because you’ll eat the lot in a day, unless your kids find it first!