Saturday, 10 June 2017

Recipe: yogurt scones

This recipe makes a most delicious batch of scones - between seven and twelve of them, depending on the size of your cutter and how often you are prepared to re-roll and re-cut.

I frugalise them by using my own, home made natural yogurt (half the price of the supermarket savers kind and much nicer), Savers SR flour (same price and you don't need so much baking powder), granulated sugar that I zizz into caster sugar myself and no egg - the tops don't get glazed.

250g SR flour
50g sugar - either caster sugar or grind your own from granulated.
1 tsp baking powder
pinch salt
62g cold butter
around 135ml natural yogurt

Pre-heat over to 180C

Sieve flour and mix with sugar, salt and baking powder.  Cube the butter and rub it into the flour mixture until it resembles breadcrumbs.  Mix in the yogurt until it forms a soft dough.  You may need more or less so be flexible here.
Roll out to about 2cms in height and cut into smaller pieces.  I tend to use a round cutter but cutting it into triangles would be easier all round.
Place on a baking sheet lines with parchment.
Bake until risen and golden on top.  Timing depends on size to a certain degree so give them ten minutes and then keep an eye on them.
Allow to cool and then serve with sweet tasty stuff.  Butter and jam, jam and clotted cream - lemon curd - whatever you fancy really.

Any not used will freeze and can be refreshed by warming slightly in the microwave after thawing.
If wanted, you could add some dried fruit to the dough.

Using my work arounds and not counting the yogurt which is an apf, this mixture comes to around 40p.  That's not bad.

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