Wholemealfruityoghurtscones Recipes

WHOLEMEAL FRUIT YOGHURT SCONES

Wholemeal Fruit Yoghurt Scones image

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

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
3 teaspoons baking powder
50 g butter
1/2 cup fruit yogurt
milk

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

Wholemeal Yoghurt Scones image

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

Ingredients

1 cup wholemeal flour
1 cup standard plain flour
1 teaspoon baking soda
3 teaspoons baking powder
50 g butter
1 teaspoon sugar
1/2 cup fruit yogurt
1/4-1/2 cup milk
extra milk

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

FRUIT SCONES

Fruit scones image

Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream

Provided by Cassie Best

Categories Afternoon tea, Dessert, Treat

Time 15m

Number Of Ingredients 11

Ingredients

350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze of lemon juice
100g sultanas
beaten egg to glaze
jam and clotted cream, to serve

Steps:

Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
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 just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.92 milligram of sodium

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