QUICK YOGURT SCONES
Easy to make with staple ingredients, these scones are wonderful for breakfast or with a nice cup of hot tea or coffee. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Diggin' Up Scones" :)
Provided by loof751
Categories Healthy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
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.
EASY FLUFFY SCONES
These are the business - light but with a nice crusty outside
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 22m
Yield Makes 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CORNMEAL SCONES
Make and share this Cornmeal Scones recipe from Food.com.
Provided by Derf2440
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
- Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
- Stir in buttermilk so dough leaves sides of bowl and forms a ball.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
- Score top into 8 wedges, cutting down halfway to the bottom.
- Bake 20 to 25 minutes or until light brown.
- Immediately remove from cookie sheet, carefully separate wedges.
- Serve warm.
HEAVENLY CRANBERRY SCONES
A delightful and easy recipe for scones. This is a bit unusual because it doesn't require milk or egg. The result is a lovely and light scone that's so good it's heavenly!
Provided by Lindsay
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Sift flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in yogurt, then cranberries.
- Form dough into a ball and place on the prepared baking sheet. Pat down into a 1/4-inch to 1/2-inch thick circle. Sprinkle with sugar and cut into 8 segments.
- Bake in the preheated oven until edges are slightly crisp and top is browned, about 20 minutes. Remove from the oven and redefine the cut marks.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 28.7 g, Cholesterol 23.7 mg, Fat 9.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 245.6 mg, Sugar 10.2 g
STRAWBERRY LEMON YOGURT QUICK BREAD
Sweet, fluffy, and easy to make. This quick bread recipe is packed full of strawberry and lemon flavour. Yogurt gives an added tanginess while reducing calories. Ready in just over an hour with no proofing required.
Provided by Marie
Categories Desserts
Time 1h15m
Number Of Ingredients 13
Steps:
- For the bread. Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, lemon zest, baking soda, and salt until well combined. Then, using a spatula, gently fold in 1 cup of strawberries so that the strawberries are covered with the flour mixture. Set aside.
- In another bowl, whisk together the yogurt, butter, lemon juice, egg, and vanilla extract until creamy and uniform in appearance. Then, pour the wet mixture into the dry ingredients.
- Using a spatula, fold the mixture together until the batter is just combined (you no longer see dry ingredients and the dough will look a little raggedy, thick, and not completely smooth).
- Using clean hands, knead the dough a few times to form a loaf shape. Do not overmix. Pick up the dough and place it in the loaf pan. Top it with the remaining ½ cup of strawberries, pressing the strawberries down gently into the dough.
- Bake for 45-65 minutes, or until a wooden skewer (or cake tester) comes out clean in the center.
- For the glaze. As the bread bakes, whisk together the lemon juice and sugar until well combined. After the cake is ready and still hot, poke holes using a wooden or metal skewer or the tip of a knife into the top of the bread and pour the glaze over it.
- Let the bread cool slightly in the loaf pan before eating. Best enjoyed the same day it's baked.
Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 171 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
YOGURT CHEESE BREAD
This is a great way to get your dairy intake in one hit and its a tasty snack. Found this on dairy.foodoflife.com.au
Provided by Hello Duckie
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Beat yogurt and salt together in large bowl until smooth. Gradually add flour until you have a stiff dough. Tip onto a lightly floured bench and gradually knead dough, incorporating any remaining flour until the dough is soft and only slightly sticky. Transfer to a clean bowl and stand covered 30 minutes.
- When ready to cook, divide dough into 8 equal portions. Roll out thinly. Pile a small handful of cheese in the centre of the rolled out dough. Brush a little water around edges before folding over cheeses to seal. Pat cheese parcel with palm of hand until pressed together and about 5mm thick.
- Heat a large non-stick frying pan over very high heat. When hot, cook cheese parcels one at a time until browned and crisp on base. Flip over and continue to cook on other side until browned. Transfer to a large chopping board and cut in half to serve. Serve with salsa as a light snack.
- Tomato Salsa: Combine all ingredients in a medium bowl, stir well. Serve with cheese bread.
Nutrition Facts : Calories 353.5, Fat 17.6, SaturatedFat 11, Cholesterol 59.7, Sodium 1037.9, Carbohydrate 28.3, Fiber 1.3, Sugar 3.4, Protein 19.9
BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE
Provided by Molly Yeh
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
- In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
- For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
- Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.
WHOLEMEAL YOGHURT SCONES
Make and share this Wholemeal Yoghurt Scones recipe from Food.com.
Provided by Moll Moll
Categories Scones
Time 15m
Yield 8 scones
Number Of Ingredients 9
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.
Nutrition Facts : Calories 172.7, Fat 5.7, SaturatedFat 3.5, Cholesterol 14.8, Sodium 337.7, Carbohydrate 26.3, Fiber 0.8, Sugar 0.6, Protein 3.8
YOGHURT SCONE BREAD
This scrumptious bread is good with anything from marmelade for a leisurely breakfast to roast beef and mustard on a Sunday evening. Substitute the yoghurt for buttermilk and the oil with melted butter if you wish - either way works wonderfully.
Provided by Bokenpop aka Mad
Categories Scones
Time 43m
Yield 1 bread
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2396.5, Fat 47.8, SaturatedFat 14, Cholesterol 59.7, Sodium 8107.2, Carbohydrate 413.7, Fiber 14.3, Sugar 22.8, Protein 68.2
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- Tip the yoghurt into a large mixing bowl with the flours, bicarbonate of soda, honey, 1 egg and a large pinch of sea salt.
- Stir with a fork until everything just comes together, then get in there with your hands and shape the dough into a ball.
- Dust a clean surface with flour and flatten the dough into a large disc, roughly 2.5cm thick.Stamp out 24 rounds with a 5cm crinkle cutter, dipping the cutter in flour if the dough starts to stick, placing them on the oiled trays as you go.
CHEESE SCONES MADE WITH GREEK YOGHURT | TIN AND THYME
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- Rub the butter into the flour and other dry ingredients with your fingertips until the mixture resembles course breadcrumbs.
- Stir in the cheese, then mix in the egg, yoghurt and enough water to form the mixture into a soft dough (another 1-2 tbsp).
- Working quickly with your hands, bring the mixture together and form it into a round about ¾ inch thick. Cut out into 8 rounds.
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- Form dough into a ball, place on a greased/cooking sprayed baking sheet and pat down into a circle about 1/2 to 1/4 inches thick.
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- Mix flour, cinnamon, and baking powder together. Add in cold butter, and mix with a pastry cutter until the mixture resembles coarse crumbs.
- Add in the mashed banana, vanilla extract, maple syrup, milk, and sour cream (or Greek yogurt), and mix until combined.
- Turn the dough out onto a floured surface, and pat the dough into a circle, about 1" thick. Cut into 8 equal triangles.
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- Mix all of the ingredients except the oil together in a bowl with a fork. The batter should be a soft dropping consistency.
- Brush a frying pan over medium heat lightly with the oil, then drop separate large tablespoonfuls of batter into the pan and cook for 2 minutes on each side. Repeat with the remaining batter and add more oil if necessary. Serve warm with Greek yogurt or jam.
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- PREP: Freeze 1 stick (8 tablespoons) of butter until completely frozen. Move the oven rack to the lower third of the oven and preheat to 400 degrees F. Line a large sheet pan with a nonstick liner or parchment paper and set aside.
- DRY INGREDIENTS: In a large bowl, toss together the flour (See Note 1), 1/4 cup white sugar, brown sugar, baking soda, baking powder, and salt.
- GRATE BUTTER: Remove the frozen butter from the freezer and grate it on the large holes of a cheese grater.
- CUT BUTTER INTO DRY INGREDIENTS: Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry blender (r two butter knives) until the butter is worked into the flour. Add in the chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
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Cuisine BritishCategory Afternoon TeaServings 16Total Time 25 mins
- Sift flour and spice together into a large bowl. Add butter. Rub in lightly using fingertips. Stir in yogurt, pumpkin and sugar. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
- Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into 16 rounds.
- Place close together on prepared tray. Bake for 12-15 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with combined yogurt and honey.
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