SCONE RECIPES WITH YOGURT RECIPES
QUICK YOGURT SCONES RECIPE - FOOD.COM
Easy to make with staple ingredients, these scones are wonderful for breakfast or with a nice cup of hot tea or coffee. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Diggin' Up Scones" :)
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Grease a large baking sheet.
- Sift together the flour, baking powder, baking soda, and salt With a pastry cutter, cut the flour mixture together with the cold margarine and brown sugar until well blended.
- In a small bowl beat together the yogurt and 1 egg. Pour into the pastry mixture. Add raisins and stir just until mixed.
- Drop by rounded 1/4-cup measures onto the prepared baking sheet. Beat remaining egg and brush onto tops of scones. Bake for 12-15 minutes. Serve warm.
Nutrition Facts : Calories 219.6, FatContent 7.2, SaturatedFatContent 1.8, CholesterolContent 32.5, SodiumContent 465.3, CarbohydrateContent 33, FiberContent 1.1, SugarContent 7.7, ProteinContent 5.9
FLUFFY YOGURT SCONES | SAINSBURY'S RECIPES
A traditional teatime favourite with a twist.
Provided by Sainsbury's
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 6
Steps:
Preheat the oven to 180°/160° fan/350°F/gas 4.
Sift together the flour, baking powder and sugar. Rub the butter through the dry ingredients until you obtain a fine crumb texture.
Whisk the egg and yogurt together until smooth. Making a well in the centre of the dry ingredients, and pour in two thirds of the yogurt. Use a fork to stir gently until you obtain a stiff dough: you may need to add a few more spoonfuls of the yogurt mix.
When most of the dry ingredients are incorporated into the dough (there should be about 3 tablespoons of dry crumbs in the bottom of your bowl), tip everything out onto your worktop, and fold the dough onto itself until all the dried bits are mixed in. It is very important not to over-mix the dough. Folding the dough onto itself will incorporate the leftover dry ingredients and prevent over-kneading.
Roll out the dough until it is about 1.5cm thick - you may need to lightly flour your table and the top of the dough. Use a 5cm round cutter to form your scones.
Place the scones on a lined baking tray and, if there is any of the yogurt mix left over, brush the top of each scone with it, ensuring it doesn’t dribble down the sides.
Bake for about 12-15 minutes, or until well-risen and golden brown. Serve warm with clotted cream and jam.
*All information included in this recipe has been provided by Onken.
Nutrition Facts : Calories 252 calories, FatContent 9.2 grams, SaturatedFatContent 5.2 grams, SugarContent 5.2 grams, SodiumContent 800.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams
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These scones are of my favorite nibbling variety. They can be eaten with your fingers, but won't get crumbs everywhere. They are sweet, but not too sweet, and have lots of chewy bits of apricot to savor. And they are perfect with coffee.
These scones are more tender than traditional, which is the way I typically like them. Think of these palm-sized treats as a cross between a biscuit and a breakfast roll.
The dough used to make them is also wetter than most, so I recommend dropping them directly onto the baking sheet from the mixing bowl rather than trying to pat them into a circle and cut out shapes.
They also certainly don't need the icing, per se. After I was done baking them, they just seemed like they wanted a little more glamour. I glazed them with a basic sugar icing, but next time I think I'll try adding some lemon juice or candied ginger for some extra fun."
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