Wholemeal Yoghurt Scones Food

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.

YOGHURT WHOLEMEAL SCONES

Steps:

• Mix together flour, salt, and baking powder..Rub in margarine. Form into a stiff dough with the yoghurt. Turn onto a floured board and shape with the hands until 2 cm/3/4 inch thick.
• Cut into rounds with a pastry cutter.
• Place on a lightly greased baking tray and bake in a moderately hot oven,Gas 6, 400 F, 200 C, for 10 to 12 minutes.
• Serve hot with butter.

TRADITIONAL SCOTTISH WHOLEMEAL SCONES

Steps:

• Mix the dry ingredients in a mixing bowl and then rub in the fat until it becomes like coarse breadcrumbs.
• Stir in the melted syrup and then add enough milk to make a soft dough. Turn out onto a floured surface and roll until quite thin. Using a cutter, cut into rounds of about 1½ inches (3.8cm) in diameter.
• Place the rounds on a floured baking sheet and cook in a pre-heated oven at 190C/375F/Gas Mark 5 for 10-15 minutes.
• Serve hot, spread with butter.

EASY FLUFFY SCONES

Steps:

• Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
• Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.

WHOLEMEAL CHEESE & MARMITE SCONES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Mix the flours and baking powder in a mixing bowl with a pinch of salt, if you like. Add the butter and rub with your fingertips until mixture resembles fine breadcrumbs (or use a food processor). Stir in ½ of the cheese and make a well in the centre.
• Whisk the remaining ingredients together and pour into the well. With a cutlery knife, bring the mixture together to make a soft, but not sticky dough. Add a little more milk if the dough is too dry.
• Turn onto a floured surface, then roll out to about 2cm thick. Stamp out 4 scones using a round cutter, then gather the trimmings and repeat until all the dough has been used. Put on a baking sheet, brush with milk and scatter over remaining cheese. Bake for 10-12 mins until golden. Cool on a wire rack.

WHOLEMEAL DATE SCONES

Steps:

• Add lemon juice to milk and set aside for 5 minutes until milk thickens.
• Sift flour and baking powder.
• Rub in butter (use a food processor, if available).
• Add dates and milk and mix quickly to a soft dough.
• Turn out onto a floured surface, knead lightly and pat to 2.5 cm thickness. Cut into 12 scones.
• Place scones on a non-stick baking tray, leaving about 1 cm between them.
• Brush tops with a little milk (so they will brown) and bake in a hot oven (220 C) for 10-12 minutes.
• Cool on a rack for scones with crisp edges or wrap in a clean teatowel to cool for soft-edged scones.
• Split to serve with jam or low fat spread.

CHIA & OAT BREAKFAST SCONES WITH YOGURT AND BERRIES

Steps:

• Heat oven to 200C/180C fan/gas 6 and line the base of 4 x 185ml ramekins with a disc of baking parchment and oil the sides with the rapeseed oil. Measure the milk in a jug and make up to 300ml with water. Stir in the lemon juice, vanilla and the 2 tsp oil. Mix the flour, seeds and oats then blitz in a food processor to make the mix as fine as you can. Stir in the baking powder.
• Pour in the liquid, then stir in with the blade of a knife until you have a very wet batter like dough. Spoon evenly into the ramekins then bake on a baking sheet for 20 mins until risen - they don't have to be golden but should feel firm. Cool for a few mins then run a knife round the inside of the ramekins to loosen the scones then carefully ease out.
• The scones can be eaten immediately or cooled and stored for later. If you're following our Healthy Diet Plan, this recipe can be used for two people over two meals, use two scones straight away split in half and served topped with half the yogurt and two portions of the berries. Cool and pack the remainder to eat on another day on the plan.