Yoghurt Scone Bread

READY IN: 43mins
Recipe by Bokenpop aka Madele

This scrumptious bread is good with anything from marmelade for a leisurely breakfast to roast beef and mustard on a Sunday evening. Substitute the yoghurt for buttermilk and the oil with melted butter if you wish - either way works wonderfully.

Top Review by Zaatarbella

Yoghurt bread was delicious topped w/ plain butter served w/ mushroom soup. Made in a round silicon cake tin. The texture is crisp and crumbly on outside and moist in centre, just like scones. Made this using following substitutions: 1c milk + 1T lemon juice = buttermilk in place of 250ml yoghurt, and 4c plain flour + 4t baking powder + 1t baking soda in place of 4c self-raising flour.

Ingredients Nutrition

Directions

  1. Sift flour, salt, sugar.
  2. Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring.
  3. Place on an oiled baking tray and pat into a large round (rather like a giant scone).
  4. Bake on middle shelf of oven at 220C for 10 minutes then reduce heat to 180C and bake for 30 minutes more.

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