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).
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 50 g butter
- 1⁄2 cup fruit yogurt
- 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.
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!