YOGHURT SCONESThe scones rise up nice and fluffy due to the yoghurt. The golden raisins lend a touch of sweetness. Try experimenting with other fruits instead of the raisins such as cherries and blueberries.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 8 ounces (225 g/2 cups) white all-purpose flour or fine wholemeal (wheat) flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 ounce (25 g/2 tablespoons) golden granulated sugar
- 2 ounces (50 g/1/4 cup) butter, cut into small pieces
- 3 ounces (75 g/1/2 cup) sultanas (white raisins) (optional)
- 4 to 5 fl ounces (125-150 ml/3/4 cup) natural yoghurt or smetana
- For the glaze:
- A little of the yoghurt
- Golden granulated sugar
Preparation:
Preheat the oven to Gas No. 7 (425 degrees F./220 degrees C.).
Line a baking sheet with parchment paper or grease with butter/marge
Sift together the flour, baking powder, salt & sugar. Rub in the butter until the mixture resembles coarse crumbs. This can be done using the pulse action in a food processor or in a mixer.) Turn into a bowl, stir in the sultana's or raisins (I soak mine in a bit of hot water before hand) make a well & add the yoghurt then mix with a knife to a soft non-sticky dough. Turn it out on to a lightly floured board and knead gently for 30 seconds to smooth the underside. Roll out the dough 1/2 inch (1.25 cm) thick and cut it into 10-12 rounds with a pastry-cutter.
Place the scones on the baking sheet and brush with yoghurt - Scatter with sugar and bake for 12-15 minutes, until they begin to brown on the top. Cool and then eat or freeze (up to three months).
Line a baking sheet with parchment paper or grease with butter/marge
Sift together the flour, baking powder, salt & sugar. Rub in the butter until the mixture resembles coarse crumbs. This can be done using the pulse action in a food processor or in a mixer.) Turn into a bowl, stir in the sultana's or raisins (I soak mine in a bit of hot water before hand) make a well & add the yoghurt then mix with a knife to a soft non-sticky dough. Turn it out on to a lightly floured board and knead gently for 30 seconds to smooth the underside. Roll out the dough 1/2 inch (1.25 cm) thick and cut it into 10-12 rounds with a pastry-cutter.
Place the scones on the baking sheet and brush with yoghurt - Scatter with sugar and bake for 12-15 minutes, until they begin to brown on the top. Cool and then eat or freeze (up to three months).
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