Yoghurt Scones
This recipe can be used for traditional scones served with cream and jam or as savoury scones by adding herbs and grated cheese.
Ingredients
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140g Spelt flour
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150g Plain flour
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1½ tsp Salt
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1 tbsp Baking powder
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115g Unsalted butter, chilled and cubed
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310g Greek yoghurt
Method
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Preheat oven to 230C/gas mark 8. Sift flours, salt and baking powder into a bowl. Add the butter and rub between your fingers until the mixture resembles fine breadcrumbs. Add the yoghurt and mix to a smooth paste.
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Transfer the dough onto a lightly floured surface. Roll out to about 2cm thick. Cut into 10 or 12 scones. Place the scones on a lightly greased or non-stick liner, leaving about 3cm between each one. Bake for 15-18 minutes until golden.
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For savoury scones, add 50gm cheese and a sprinkling of herbs of your choosing.
Thank you to Mummy Cross for sending this through!
