Auberge Hollandaise Guesthouse Scones
2 cups flour

1.5 cups sugar

2 teaspoons baking powder

125g butter

Pinch of salt

1 cup plain yoghurt

Filling:

1 teaspoon vanilla essence

1 cup of cream

1.5 tables spoon sugar

Strawberry jam and fresh strawberries

Combine all dry ingredients in a bowl.

Add butter to dry ingredients until it turns to soft crumbs. Add yoghurt.

Dust surface turning the dough to the surface.

Cut the dough with a cookie cutter and place on a baking tray.

Bake for 20 mins until golden brown

Filling:

Whisk vanilla, cream and sugar to a soft peak. Spoon the cream on the cooled scone.

Top with jam and cream.