Yoghurt scones

We had a little experiment this weekend. As we didn’t have milk available, but we did have yoghurt, we thought it was still worth a try at making scones.

Yoghurt is a tad acidic, so in theory this should give a boost to the raising agents in the flour and baking powder, and add a nice tang into the bargain.

Allow 5 minutes for preparation and about 10 minutes for cooking.

175g self-raising flour, plus extra for dusting
1/8 tsp salt
1/2 tsp baking powder
43g butter, cut into cubes
1 1/2 tbsp caster sugar infused with vanilla (or add 1 tsp vanilla extract)
90ml plain yoghurt
43g sultanas (optional)
(If preferred beaten egg, to glaze)
Jam and clotted cream, to serve

Heat the oven to 220C/fan 200C/gas 7.

Put the flour into a bowl with the salt and baking powder, then mix.

Add the butter, then gently rub in with your fingers tips until the mix looks like fine crumbs.

Stir in the sugar (if adding sultanas, stir in at the same time as the sugar).

Put a baking sheet in the oven to heat (we use a silicon sheet on top, but you could just grease and dust with flour).

Make a well in the dry mixture, add the yoghurt and combine the ingredients quickly with a blunt knife (it will seem quite wet to start with).

Scatter some flour onto the work surface and tip out the dough. Dust the dough and your hands with a little flour, then fold the dough over 2-3 times until it is a bit smoother.

Gently pat into a round about 2-4cm deep (scones are like a sweet ‘soda bread’ and become tough if over-handled so do be gentle)

Form into a round and cut into four quarters to create four scones.

If you wish, brush the tops with beaten egg then, carefully place onto the hot baking tray.

Bake for 10 mins until risen and golden on the top.

Eat slightly warm or cold on the day of baking, cut in half and top with clotted cream and jam.

  

As an experiment this turned out exceptionally well and the scones were light and tasty. The yoghurt seemed to add an extra creaminess to them as well (unless that was the clotted cream! ๐Ÿ˜€)

If freezing, freeze once cold.

When defrosted, put into a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

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One thought on “Yoghurt scones

  1. These look excellent and much healthier than the usual heavy cream-style scones ๐Ÿ™‚ BTW, I just discovered your blog and absolutely love it. Thank you for sharing such awesome recipes โ€“ I canโ€™t wait to try them out!

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