Yogurt Scones ☕️🍮

YOGURT SCONES

If you follow my Facebook page, you’ll see that every weekend I make crumpets/flapjacks with fruits and yogurt for breakfast.  I dish everything up, place it on a tray and my husband and I eat our brekkie up on the coffee table.  This time I decided to make scones made with yogurt.

Generally, scones are dense and or hard.  (Not doing the world of scones good there by saying that).  However these were extremely light, quite ‘fluffy’, but don’t get me wrong, it was definitely a scone.  Give it a try, and let me know what your thoughts are.

INGREDIENTS:

  • 140gr organic, GMO free, unbleached flour
  • 8ml baking powder
  • 1ml salt
  • 15ml castor sugar
  • 65gr butter
  • 1 jumbo egg
  • 100ml plain full-cream yogurt
  • 23ml water

METHOD:

  1. Preheat oven to 200degC (fan)
  2. Sieve the flour, salt, baking powder and castor sugar twice into a mixing bowl.
  3. Rub in the butter, either using your hands or the electric mixer with the whipping attachment.  I prefer the mixer.  Your mixture should look rather lumpy, almost crumbly.
  4. Whisk the egg, yogurt and water in a little bowl and then pour it into the mixing bowl until it forms a soft dough.
  5. Generously flour a clean surface and scoop the dough onto the flour.  Flour your hands and a rolling-pin and start rolling out the dough to about the thickness of about 1 cm.  Normally it’s 2 cm thick, but only do that if you’re doubling this recipe.
  6. Using a cookie cutter or a glass, press out the round shapes and place the circles onto a prepared tray.  Use a flat cookie tray lined with baking paper and non-stick spray. (just in case)
  7. Using a brush,  brush some whisked egg onto each circle and then bake in the oven for about 15 min.  It should be golden brown.
What a typical Nouwens weekend breakfast looks like. Yogurt with fruit and honey. Coffee, butter, scrambled eggs, condiments, cheeses and bangers from The Pig & Plough.

        

TIPS:

Serve scones with butter, jam and cheese.  (Extremely traditional)

Always sieve dry ingredients twice.  With any recipe that requires flour as a dry ingredient. 

I swear by the organic, GMO-free and unbleached flour.  Normally I go gluten-free when using flour based recipes, because flour these days just isn’t what it used to be.  If you can’t find a good high-quality organic flour in your local supermarket, stock up on the flour from Vovo Telo when you’re in the city again.

MuchSconeyLuv, BeBlessed

Sandy Nouwens

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