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Tea Time Yoghurt Scones

March 3, 2013

A spoonful of sugar

I use cooking as a medicine, as I do rum.  I made my yoghurt scones for my mother and even designed a big heart shaped one.  We had some extra mixed dried fruit and a tub of plain Greek yoghurt  so making my scones just seemed to be a perfectly reasonable medicinal treatment for sore muscles.  My theory makes no sense whatsoever but there you go.  Good scones, good rum.  Bottom Line.

This recipe was adapted from The Dairy Book of Family Cookery (Ebury Press, 1983).



1 tsp baking powder, 1/2 tsp bicarbonate of soda, 450g flour, 10ml salt, 1 tsp cinnamon, 1 tbsp sugar, 300g Greek yoghurt.



1. Sift the baking powder, bicarbonate of soda, flour, salt, cinnamon and sugar into a large mixing bowl.
2. Stir in the yoghurt and roughly 150ml of water.
3. Bind the ingredients to a soft and smooth dough.
4. Knead gently.
5. Roll onto a lightly floured surface and cut out shapes of choice.
6. Place onto a baking sheet on a baking tray.
7. Bake for 40 minutes at 180 degrees C.
8.  The scones are done when as being tapped sounds hollow.


From → Baking, Snacks

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