Strawberry and Yoghurt Scones

Preheat oven to 200 C and line a baking tray with parchment paper. Melt the butter in a saucepan on a low heat and then remove it from heat and set aside to cool slightly.

Place the flours, sugar, baking powder and salt in a large bowl.

In a separate bowl place the strawberries, yoghurt, melted butter and egg white. Mix to combine. Add this to the dry ingredients and then mix until a dough forms. A quick warning, this is a very sticky dough!

Dust the work surface with flour very well. Put the dough onto the floured surface and knead, adding flour as you need to until the dough is less wet. Roll out the dough to about an inch thick.

Cut out the scones with a 7cm cookie cutter, placing the scones onto the prepared baking sheet. Keep rolling out the dough scraps and cutting as you need to. I made 12 scones. Brush the tops with milk.

Place in the oven and bake for around 12 minutes or until risen and golden brown.