Yoghurt Wholemeal Scones Recipes
WHOLE WHEAT LEMON RASPBERRY SCONES
Steps:
- Preheat oven to 375F (180C).
- Mix the flour, sugar, baking soda, baking powder, and lemon zest in a large bowl.
- Cut the butter into small chunks, add it to the dry ingredients, and cut it in with a pastry blender (or rub it in with your fingers until it resembles fine breadcrumbs).
- Whisk together the egg, yogurt, and milk, and stir into the dry mixture until a dough forms.
- Gently fold in the raspberries.
- Transfer the dough to a lightly floured surface, and briefly knead. If the dough is too wet, add a little extra flour while kneading.
- Pat the dough into a flat disk about 2 inches thick and cut into wedges.
- Transfer the dough to a parchment-lined or lightly greased baking sheet.
- If you want crispier scones, separate the wedges a little. If you prefer them soft, leave them touching one another.
- Brush the tops of the scones with the 1 tsp mlk.
- Sprinkle with 1 tsp brown sugar.
- Bake in the oven for 25 minutes, or until light golden brown.
- Remove from the oven and cool on a wire rack.
WHOLEMEAL FRUIT YOGHURT SCONES
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).
Provided by LilKiwiChicken
Categories Scones
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Turn the oven on to 220 degrees Celsius.
- Line an oven tray with baking paper (or lightly dust with flour).
- Put the flour, baking soda & baking powder into a mixing bowl.
- Rub the butter through until the mixture resembles breadcrumbs (I use my cake mixer on a low speed cos I am lazy).
- 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.
- Lightly press the scone dough out into a square (approx 1 inch high), then cut into 12 equal pieces.
- Separate & put onto prepared oven tray. Bake in the middle of the oven at 220 degrees C for 10 mins or until golden.
Nutrition Facts : Calories 102.5, Fat 3.8, SaturatedFat 2.2, Cholesterol 9.2, Sodium 223.2, Carbohydrate 15.6, Fiber 2.4, Sugar 0.1, Protein 3
WHOLEMEAL YOGHURT SCONES
Make and share this Wholemeal Yoghurt Scones recipe from Food.com.
Provided by Moll Moll
Categories Scones
Time 15m
Yield 8 scones
Number Of Ingredients 9
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.
Nutrition Facts : Calories 172.7, Fat 5.7, SaturatedFat 3.5, Cholesterol 14.8, Sodium 337.7, Carbohydrate 26.3, Fiber 0.8, Sugar 0.6, Protein 3.8
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- Arrange oven rack in the center position and preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
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- In a small saucepan, brown the butter over medium high heat. If you are unfamiliar how to do this, I've created a step by step tutorial. If you don't feel like browning it, you can just melt and cool the butter, or use softened butter.
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