2½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
45g cold Connacht Gold Creamery Butter, cut into cubes
170g natural yoghurt
Zest and juice from 1 orange
For the glaze:
170g icing sugar
3 tbsp Connacht Gold Fresh Milk
1 tsp vanilla extract
1. 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Sift the flour, 60g of sugar, the baking powder, bicarbonate of soda and salt into a bowl. Add the butter and use your fingers to mix it in until crumbly.
2. 2 Whisk the yoghurt, orange zest and juice in a separate bowl. Stir into the flour mixture until just combined.
3. 3 Turn onto a floured surface, knead lightly and shape into a 20cm disc. Cut into eight wedges and sprinkle over the remaining sugar. Bake for 15-20 minutes until golden brown.
4. 4 Combine all the ingredients for the glaze and whisk until smooth. When the scones are completely cooled, drizzle over the glaze.
Per Serving 193kcals, 3.8g fat (2.3g saturated), 37.2g carbs, 20.6g sugars, 2.8g protein, 0.6g fibre, 0.11g sodium