Wholemeal Yogurt Scones - British Style
- 10 tablespoons fat free plain yogurt
- 9 ounces wholemeal flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine grain sea salt
- 2 ounces unsalted butter
- 1 tablespoon agave syrup
- Method:rnpreheat the oven 425F (220C or gas mark 7).rnPut the flour, salt and baking powder in to a large bowl. Rub in the butter until the mixture has a breadcrumb consistency , then add the agave syrup and yogurt, mix well.rnknead lightly in to a soft dough on a floured board. Roll out to 1/2 inch (2cm) thick and cut in to rounds using a cookie cutter (size of your choice).rnPlace on a baking (or cookie) tray, brush with milk and bake for about 15 mins.rnCool on a wire rack.
- For Cheese scones:rnFollow the instructions above, but leave out the agave syrup. Instead add:rn 50g (2oz) of grated cheesern1 teaspoon of Colmans mustard powderrna pinch of cayenne powderrna little dried sage or parsley.rnSprinkle with a little extra cheese before baking.rnrnFor Blueberry scones:rnJust add about 4 or 5 tablespoons of dried blueberries to the mixture. Brush with extra agave syrup before baking.
yogurt, wholemeal flour, baking powder, salt, butter, syrup
Taken from food52.com/recipes/3876-wholemeal-yogurt-scones-british-style (may not work)