Wholemeal Fruit Yoghurt Scones

“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).”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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