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) 

Ingredients

• 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

Method

• 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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