Breakfast · 8 min
Arequipe Yogurt Parfait
Tangy yogurt, crunchy granola, berries and arequipe layered into a quick breakfast or dessert.
Ingredients
- 260 g all-purpose flour
- 50 g sugar
- 2 tsp baking powder
- 90 g cold butter
- 120 ml heavy cream
- 1 egg
- 70 g pecans
- 100 g arequipe
- Pinch of salt
Method
- Heat oven to 200°C / 400°F. Mix flour, sugar, baking powder and salt. Cut in cold butter to large crumbs.
- Add cream, egg and pecans and mix just until combined.
- Shape a 2.5 cm thick round, cut into 8 wedges and transfer to a tray.
- Bake 16–20 minutes. Cool 10 minutes and drizzle with gently warmed arequipe.
Arequipe noteHandle the dough as little as possible to keep the scones tender.