Wholemeal Fruit Yoghurt Scones

Total Time
20mins
Prep 10 mins
Cook 10 mins

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).

Directions

  1. Turn the oven on to 220 degrees Celsius.
  2. Line an oven tray with baking paper (or lightly dust with flour).
  3. Put the flour, baking soda & baking powder into a mixing bowl.
  4. Rub the butter through until the mixture resembles breadcrumbs (I use my cake mixer on a low speed cos I am lazy).
  5. 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.
  6. Lightly press the scone dough out into a square (approx 1 inch high), then cut into 12 equal pieces.
  7. Separate & put onto prepared oven tray. Bake in the middle of the oven at 220 degrees C for 10 mins or until golden.
Most Helpful

Was in the mood for a homebaked treat this morning but wanted something that would be quick and easy to put together. These met the bill and were enjoyed. I did not have fruit yogurt so I combined 3 tablespoons of plain non-fat yogurt with 1 tablespoon of apricot preserves. The fruit flavor is very light compared to the wholesome flavor of the whole wheat so next time I would just use all plain and add some chopped dried fruit. Thanks!

justcallmetoni May 29, 2007