Wednesday, November 17, 2010

Cinnamon Yogurt Scones Recipe

Gingerbread Carrot Scone
These scones are a variation of the regular milk based scones. The fizz in yogurt makes the scones much 'fluffier' and the yogurt flavour is hardly noticable.

The recipe can be varied. To make:
- chocolate scones add 2 tablespoons of cocoa powder or 50 grams of melted chocolate. 
- coconut scones add 1/2 cup dessicated coconut
- gingerbread scones use gingerbread flavoured yogurt if its available where you live, otherwise use gingerbread spices (ginger, cinnamon, all spice etc) 

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 25 g sugar
  • 50 g butter, cut into small pieces, or 50 ml vegetable oil
  • 75 g/1/2 cup) sultanas (optional)
  • 125-150 ml/3/4 cup natural yoghurt
  • Preheat oven to 220 degrees C
  • Sift together the flour, baking powder, salt, and sugar
  • Rub in the butter until the mixture resembles coarse crumbs
  • Stir in the sultanas, make a well and add the yoghurt
  • Mix with a knife to a soft non-sticky dough and knead gently for 30 seconds
  • Shape into discs around 1.25 cm thick
  • Bake for 12-15 minutes, until they begin to brown on the top

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