Wholemeal Fruit Yoghurt Scones |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is an Edmonds Cookbook recipe (New Zealand woman's cooking bible) that I have modified slightly. You can use any type of fruit yoghurt, although stuff with a lot of pips wouldn't be good. Please note that these will not rise as high as regular scones (probably due to the yoghurt & wholemeal flour). Ingredients:
2 cups whole wheat flour |
1 teaspoon baking soda |
3 teaspoons baking powder |
50 g butter |
1/2 cup fruit yogurt |
milk |
Directions:
1. Turn the oven on to 220 degrees Celsius.
2. Line an oven tray with baking paper (or lightly dust with flour).
3. Put the flour, baking soda & baking powder into a mixing bowl.
4. Rub the butter through until the mixture resembles breadcrumbs (I use my cake mixer on a low speed cos I am lazy).
5. Gently stir through the yoghurt until the mixture is combined. If the dough seems too firm, add milk 1 tablespoon at a time until the dough is soft.
6. Lightly press the scone dough out into a square (approx 1 inch high), then cut into 12 equal pieces.
7. Separate & put onto prepared oven tray. Bake in the middle of the oven at 220 degrees C for 10 mins or until golden.
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