Yogurt Scones

This scones are versatile. Margaret tells us: "If you prefer fruit scones add ¾ cup of sultanas, dates or other fruit to the flour mixture before the liquid."

• 3 cups Self Raising flour
• 1 tablespoon sweetener or white sugar
• ½ teaspoon salt
• 90 grams (3 ounces) margarine
• 1 egg
• 1 cup yoghurt
• ¼ cup milk

METHOD

Set your oven to heat to 210 deg C (490 deg F)

Sift flour, salt and sugar into a large bowl and rub in margarine with your fingers until mixture is like fine breadcrumbs.

Beat yoghurt, egg and milk together until frothy.

Gently mix enough of the liquid ingredients into the flour mixture until you have soft dough.  If necessary add a tiny bit more milk.

Knead on a floured board gently until all the moist surfaces have been tucked in.  Turn dough over, and roll out to about 3 centimetres ( a fat inch) thick.  Either cut into rounds or squares. 

Place scones into preheated oven and bake for 15 minutes. 

Line a colander with a clean tea towel and place the scones into this until cold.  This will keep the steam in and your scones moist.

 Yield: approximately 18-20 scones

Contributor: Our beloved and talented Margaret E. Walker

 back to Margaret's main page       recipe from www.inmamaskitchen.com

 

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