Receta Recipe For Yoghurt Scones
I am not one for idly waiting around. I need to feel like I am busy all of the time. To this end, I often make more than one recipe at a time which is why I can never work out how long one dish takes me to make. I also have WordPress on my phone so that when Dave is watching something on TV that I’m not interested in, I can type up blog posts. The other day while waiting for a friend, I set up the WiFi Hotspot at the shopping centre on my new smart phone. As she still had not arrived after that was done I decided to add myself to Instagram. I’m very new to it, and must say it’s quite fun. I have started off by growing my followers organically, but if you would like to follow me, that would be great. The other thing that would be great is if you would make these yoghurt scones. These are by far the best scones I’ve ever made and I am sure you will agree once you taste them. I think the yoghurt I used made them so good. I only use a thick Greek style yoghurt and if you have some idly doing nothing in your fridge, then use it to make these scones.
- Yoghurt Scones
- Yoghurt Scones ALL RIGHTS RESERVED: Adapted From Brian Turner's Favourite British Recipes page 184
450g self raising flour, plus extra for dusting Pinch of salt 115g caster sugar - I used fructose 15g cold butter, cubed 235g thick yoghurt 15mls milk, plus extra for glazing
Preheat the oven to 200° Celsius Sift the flour and the salt into a large bowl Add the sugar Rub in the butter until you have a fine texture Make a well in the centre and add the yoghurt and the milk Mix with your hands to form a dough Turn out onto a floured surface Shape into a large disc, 2cm thick Cut into 8 (like you would a cake) Place the scones onto a lined baking tray Brush the tops with milk Bake for 25 minutes Remove from the oven and leave to cool on a wire rack 3.2.2885
Click on the links for conversions and notes.
This is my second submission to International Scone Week 2015.
What I blogged August 13:
Tandy
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.