Yoghurt Wholemeal Scones
This recipe for me is a treasured scone bake recipe I gathered from my years living ‘down under’ in Auckland, New Zealand. The recipe came from a lovely lady I met called Anne (her surname I sadly have forgotten) who baked the fluffiest, whitest scones I have ever had the pleasure to eat. After raving to her so many times at how ‘good’ they were, she finally gave in and shared her recipe.
This iconic recipe I now share with you, and naturally of course, with a JULES tweak.
During my time in New Zealand it was possible to buy TRIPLE sifted white self raising flour. This meaning flour with baking powder added and sifted three times. The end result being a very fine, aerated flour.
Taking on the thought process behind these scones, I make them today using self raising wholemeal flour (commercial) and sift 3 times before binding together with the plain yoghurt. If you do not have wholemeal just use self raising white, and again sift 3 times.
NO need to add additional baking powder as it is already in the flour mix.
Please read the notes before you make these scones as they do seek gentle handling throughout and DO NOT over mix the dough (the mixture must not be like a cake batter).
Finally, if scones are a favourite as they are to me, please try the following recipes:
Medjool Date Scones Medjool Date Scones
Simple Cheese Scones Simple Cheese Scones
Ingredients
-
450g self raising wholemeal flour- sieved 3 times
-
50g butter- softened
-
450g plain firm yoghurt- Greek style
-
50g sultanas- roughly chopped (optional)
-
Extra milk or water- if necessary
-
Milk wash:
-
1 tbsp milk- to brush over tops
Instructions
-
01 Sieve the flour 3 times into a large mixing bowl, adding the bran fibre every time.
-
02 Add the softened butter and cut into the flour, finishing with the 'rubbing in' method using light finger tips. Add the chopped sultanas now if using them, mixing in well and then finally add the plain yoghurt. Draw the mixture together with a flat bladed knife.
-
03 If too dry fold in a small amount of milk or water until all ingredients have come together.
-
04 Turn gently out onto a floured working top and very gently mould into an oblong shape.
-
05 Using a floured cutter or a sharp knife cut into either rounds or triangular shaped scones.
-
06 Place on a flat baking tray lined with non stick baking paper and bake in the oven until golden brown.
-
07 Serve warm straight from the oven or cold with butter or traditionally with jam and a heavy dollop of cream.
Notes
Please note that the raw mixture will be very sticky to touch, so always use light hands and finger tips, dusted with flour. Do not overwork the raw dough. Shape into an oblong, cut down the centre and then cut triangle shapes with a clean, sharp lightly floured knife. If you prefer traditional round shapes cut into circles with a 6cm fluted or plain round cutter. Store in a plastic container or freeze and remove as you wish to eat them. Use the micro-wave to reheat - 30 seconds on high is usually all you need to bring them back to oven fresh.
