Tuesday 29 March 2016

Easy Greek Yogurt Scones

I made some scones for a perfect breakfast and tea-break fix over the weekend using Chobani's Greek yogurt that has only less than 0.5% fat.

This recipe is super quick and easy. The baked scones are soft in the inside yet crunchy on the outside due to sprinkled sugar on top of the scones.

These were lapped up in no time. What can I say? Scones are best eaten fresh and warm from the oven!  

Thumbs up!

Easy Greek Yogurt Scones
makes 8-10

250g plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
45g unsalted butter, softened
1 tbspn brown sugar
60g raisins 
1 egg
170g plain greek yogurt  

Some milk to glaze
Some castor sugar for dusting 

1. Preheat oven to 200C. Line a baking sheet with baking parchment.

2. Sift the flour, baking powder and salt together into a large bowl. Add butter in little pieces and rub it in using your finger tips and lifting the flour up high so you aerate it. When the butter is incorporated the mixture should look like fine breadcrumbs. Stir in the brown sugar and the raisins.

3. In another bowl, mix the egg with the greek yogurt. 

4. Pour about three quarters into the flour mixture and quickly mix together with a large table knife, adding the balance egg- greek yogurt mixture as necessary to give a soft but not sticky dough. (I used a metal spoon) Do not overmix - the quicker and lighter the mixing, the higher your scones will rise.

5. Pour the dough onto a lightly floured surface and very gently roll with a rolling pin or pat out with your fingers to a 2 - 2.5cm thickness. Using a 6cm cutter, press out as many rounds as you can. Gently re-shape and lightly roll the trimmings to cut out a couple more round if you can. (I did not use a cutter. Use hand to pat out 5 - 6cm round shaped scones with 2 - 2.5cm thickness.

6. Place the rounds on the lined baking sheet, brush the tops with milk and sprinkle lightly with castor sugar. 

7. Bake in preheated oven for 15 minutes until risen and golden brown. To check that the scones are ready, lightly squeeze the sides of one - the dough should e springy. Slide off on to a wire rack and cool. Eat the scones within an hour or so of baking, while still warm.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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