Wholemeal and yoghurt scones

Ingredients

1 cup flour
1 cup wholemeal flour
3 tsps baking powder
½ tsp salt
250gr unsweetened yoghurt plain
60grm butter
¼ cup water
Milk to glaze

Method

1. Sift flours, baking powder and salt into a bowl- returning husks from the sieve to the flours in the bowl. Make a well in the centre of the dry ingredients. Add yoghurt to dry ingredients. Melt butter and add butter and water to the bowl, mix quickly to a soft dough with a knife. Transfer mixture to a lightly floured surface and knead lightly. Roll or pat dough out to 3.5cm thickness. Using a 5cm scone cutter cut out rounds and place on an oven tray. Brush tops lightly with milk and bake at 220c for 20 minutes or until golden.

Ingredients

1 cup flour
1 cup wholemeal flour
3 tsps baking powder
½ tsp salt
250gr unsweetened yoghurt plain
60grm butter
¼ cup water
Milk to glaze

Method

Sift flours, baking powder and salt into a bowl- returning husks from the sieve to the flours in the bowl. Make a well in the centre of the dry ingredients. Add yoghurt to dry ingredients. Melt butter and add butter and water to the bowl, mix quickly to a soft dough with a knife. Transfer mixture to a lightly floured surface and knead lightly. Roll or pat dough out to 3.5cm thickness. Using a 5cm scone cutter cut out rounds and place on an oven tray. Brush tops lightly with milk and bake at 220c for 20 minutes or until golden.

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