Dave and I enjoy a tea time treat, but if I make 6 scones at a time we will eat them all. That is unless I can get James to come and visit. But without his help I decided to experiment with freezing the scones. These freezer scones are the result and I just love having them ready to go.
In winter when we drive to work it is dark. The sun rises well after 7am by which time I am sitting at my desk. Up the road from us is a CrossFit centre. I have no idea what they do indoors. But I do know that the members do some outdoor training. This involves carrying kettlebells up and down the street. The road leading down from the main road to where we turn off has very little lighting. And these people walk in the street, with their backs to the traffic to get their morning exercise. I cannot fathom out why they would choose to walk on the road, rather than on the sidewalk. They risk getting knocked over by not being aware of what is heading their way. Most mornings I hoot while I drive down the road to let them know a car is approaching.
Today’s inspiration ♥ Recipe For Freezer Scones ♥ can be found on Lavender and Lime #ISW2017 Click To Tweet
The other thing I cannot fathom is why anyone would choose to exercise in the freezing cold? And when I say cold, I am not referring to Northern Hemisphere winters. Or even winter weather north of us in South Africa. I am referring to the pleasant 6 degrees Celsius we wake up to. I know a lot of my North American readers would consider 43 degrees Fahrenheit warm. But for us, that is super cold, and worthy of warming breakfasts. These freezer scones fit the bill perfectly. You store them ready to go in the freezer and pop them into the oven as soon as it has heated up. Far better than walking down the street risking your life to get fit.
Click on the links for conversions and notes.
- 500 g self raising flour, plus extra for dusting *
- Pinch of salt
- 45 g butter
- 420 g thick yoghurt
- 85 g cranberries
- Preheat the oven to 200° Celsius
- Place the flour, salt, and butter into a bowl
- Rub together with your fingertips until it resembles bread crumbs
- Add the yoghurt and mix together using a knife
- Mix in the cranberries and then turn the dough out onto a lightly floured surface
- Roll out to 2cm thick and cut rounds using a cutter or glass
- Place these onto a lined baking tray if baking straight away or into a freezer container for later baking
- Bake for 25 minutes
- Cool on a wire rack and serve warm
This is my first recipe for International Scone Week.
Inspiration published on Lavender and Lime August 7:
- 2016 – Playing With Fire
- 2015 – Out And About: Friday 7 August 2015
- 2014 – Horseradish Dressing
- 2013 – Tanqueray Gin Dragon Cocktail