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27 June 2015

One of the things I truly love about blogging is your questions and comments. It's still a little mind-blowing for me that anyone even reads what I'm writing, and seeing people use my recipes is undoubtedly the most rewarding part of it all. While a lot of you get in touch with baking related questions, there are still two questions which come up more that any others.

The first is - how do I find the time? Well, it's a good question and one that I definitely have not cracked yet. The fact that this post is coming over two weeks after the last is evidence enough of that.

The second is - how are you not very overweight eating all that cake? Again, it's a constant struggle and, I fear, one that I will inevitably lose eventually. I have become pretty good at forcing cake and biscuits onto friends, families and work colleagues, but I'm trying to bake a little healthier too. After all, we all love cake but we're also painfully aware of the fact that sugar is not our friend. I want the people I care about to enjoy my baking without feeling bad about it.

While this recipe is not strictly {dairy free}, you could easily use soya butter and yoghurt if you wanted to cut out the lactose. I'm not doing well on my personal effort to do just that, but that's another story for another day. Scones are low in sugar and fat, and can be whipped up in 30 minutes flat. Perfect for guilt-riddled cake-lovers.

My obsession with earl grey continues (earl grey lemon cake and lady grey white chocolate biscotti recipes here), but you could easily leave this out if you're not a tea lover.
250g plain flour
1 tbsp baking powder
50g caster sugar
2 earl grey tea bags
1/2 tsp salt
75g butter
200ml yoghurt
6-8 apricots

Preheat your oven to 220C, and line a large baking tray with parchment. In a large bowl, mix together the flour, baking powder, sugar and salt. Tear open the tea bags and add the contents into the bowl.

Cube the butter into small pieces, then add to the bowl and rub into the flour using your fingertips. Continue until the mixture is sandy and looks like breadcrumbs. Add the yoghurt and use your hands to bring into a soft dough. Separately, stone and chop the apricots into small pieces, then add to the dough and mix through.

Trying to handle the dough as little as possible, transfer it to a floured work surface. Work into a rough square, of around an inch in thickness. Using a heavy knife, cut the dough into 4 quarters, and then divide each quarter into two triangles. 

Transfer these to your prepared tray and bake in the oven for 10-15 minutes, until golden and risen. Scones are best eaten on the day of baking, although the yoghurt keeps these fresh overnight. 

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