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! 😀)

If freezing, freeze once cold.

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



Biscotti ready to be eaten
Biscotti ready to be eaten


Eggs, 1 x Large
Raw Cane Caster Sugar, 130 g
Plain Flour, 210 g
Baking Powder, 1 tsp
Flavourings (whatever you fancy, here are some suggestions:
Amaretto, 1 tbsp, Almonds, toasted, 100 g, Vanilla Essence 1 tsp, Lemon Essence 1/2 tsp)


Roast the almonds at gas mark 4 for 15 minutes.
Meanwhile, cream eggs and sugar together. Sift flour and baking powder into a mixing bowl.
Add Amaretto Vanilla and Lemon Essence to egg mixture.
Roughly chop toasted almonds.
Make a well in the flour and turn in egg mixture until it makes a paste.
Then knead in almonds.
Prepare oiled greaseproof sheet on a baking tray.
Tip mixture on to greaseproof and form a log shape.
Put into oven pre-heated to gas mark 4. Set timer for 35 minutes.
Remove from oven and cool on a wire rack for 15 minutes.
Slice into 2cm thick slices.
Place on wire rack and put on to a baking sheet.
Bake at gas mark 3 for 10 minutes.
Turn over and bake for a further 10 minutes.
Remove from oven and allow to cool.
Store in an airtight container.

Enjoy with a freshly made coffee al-fresco on a Saturday morning with family and friends.

Biscotti texture
Close up showing the texture and cracking of the crust on Biscotti


Panettone recipe for a bread-maker

Yeast 1 tsp
Organic strong white bread flour 400 grams (14 oz)
Sugar 3 tbsp
Salt 1 tsp
Ground nutmeg 1/2 tsp
Butter 75 grams (3 oz)
Vanilla essence 3 tbsp
Medium eggs 2 yolks 1 whole
Milk 220 ml
*Candied peel 50 grams (2 oz) (in raisin dispenser)
*Sultanas 100 grams (4 oz) (in raisin dispenser)
*Zest of 2 lemons (in raisin dispenser)

Put the ingredients into the pan in the order listed above. Set your bread-maker to the ‘basic’ bread setting and select the raisin option (if your machine has this facility – if not add in the extra ingredients (marked with an asterisk) at the raisin beep or at the beginning of the cycle). Select a ‘medium’ loaf size and a ‘light crust’ setting. This should then take around 4 hours to mix and bake in total. Due to the addition of the eggs, it is not a recipe that can be programmed to make use of any delay timer option on your machine.

Previously posted on Julie’s blog