Yoghurt Scone Bread Recipes

QUICK YOGURT SCONES

Steps:

• Preheat oven to 400 degrees. Grease a large baking sheet.
• Sift together the flour, baking powder, baking soda, and salt With a pastry cutter, cut the flour mixture together with the cold margarine and brown sugar until well blended.
• In a small bowl beat together the yogurt and 1 egg. Pour into the pastry mixture. Add raisins and stir just until mixed.
• Drop by rounded 1/4-cup measures onto the prepared baking sheet. Beat remaining egg and brush onto tops of scones. Bake for 12-15 minutes. Serve warm.

YOGHURT SCONE BREAD

Steps:

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

WHOLEMEAL YOGHURT SCONES

Steps:

• Sift wholemeal flour,flour,soda and baking powder into a bowl.Return husks left in the sifter to flour in the bowl.Cut butter into flour mixture until it resembles bread crumbs.Stir in the sugar and yoghurt.Add sufficient milk to mix to a soft dough.Lightly dust an oven try with flour.Press scone dough out to a 20cm round.Mark into 8 wedges.Brush top with milk.Bake at 220*C/425*F for 10 minutes or untill pale golden.

ORANGE YOGURT SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and zest; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

WHOLEMEAL FRUIT YOGHURT SCONES

Steps:

• 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.