Yoghurt Scone Bread Recipes

QUICK YOGURT SCONES

Steps:

• Preheat oven to 400 degrees. Grease a large baking sheet.
• Sift together the flour, baking powder, baking soda, and salt With a pastry cutter, cut the flour mixture together with the cold margarine and brown sugar until well blended.
• In a small bowl beat together the yogurt and 1 egg. Pour into the pastry mixture. Add raisins and stir just until mixed.
• Drop by rounded 1/4-cup measures onto the prepared baking sheet. Beat remaining egg and brush onto tops of scones. Bake for 12-15 minutes. Serve warm.

WHOLEMEAL YOGHURT SCONES

Steps:

• Sift wholemeal flour,flour,soda and baking powder into a bowl.Return husks left in the sifter to flour in the bowl.Cut butter into flour mixture until it resembles bread crumbs.Stir in the sugar and yoghurt.Add sufficient milk to mix to a soft dough.Lightly dust an oven try with flour.Press scone dough out to a 20cm round.Mark into 8 wedges.Brush top with milk.Bake at 220*C/425*F for 10 minutes or untill pale golden.

CRANBERRY-WALNUT GREEK YOGURT SCONES

Steps:

• Line cookie sheet with cooking parchment paper; set aside.
• In large bowl, mix flour, baking powder, salt and granulated sugar with whisk. Toss in butter, and pinch butter into flour using your fingertips or pastry blender until there are oatmeal-sized flakes of butter throughout. Add cranberries and walnuts, tossing to combine.
• In small bowl, beat yogurt, milk and 1 egg with whisk. Add to flour mixture; stir gently until just combined. Place dough on work surface sprinkled with flour; knead a few times to bring dough together. Gently pat dough out into a round; cut into 8 wedges using sharp knife. Transfer wedges to cookie sheet. Brush tops of wedges with egg wash; sprinkle generously with coarse sugar. Place in freezer for several hours--until frozen solid--before transferring to freezer bag and stashing back in freezer until ready to bake.
• To bake frozen scones, heat oven to 425°F. Line cookie sheet with cooking parchment paper, and place as many scones as you'd like to bake onto cookie sheet. Bake frozen scones 18 to 20 minutes or until brown. Cool slightly before serving.