Wholemeal Yoghurt Scones

This makes a suprisingly light scone with the added benefit of fibre.

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Prep Time: 30 mins Servings: Makes 8
  • 1 cup Edmonds wholemeal flour

  • 1 cup Edmonds standard flour
  • 1 tsp Edmonds baking soda
  • 3 tsp Edmonds baking powder
  • 50g butter
  • 1 tsp sugar
  • ½ cup fruit yoghurt
  • ¼ to ½ cup milk
  • extra milk

  • 1. Preheat oven to 220ºC. Lightly dust a baking tray with flour.

  • 2. Sift wholemeal flour, flour, soda and baking powder into a bowl. Return husks left in the sifter to the bowl. Cut or rub butter into flour mixture until it resembles breadcrumbs. Stir in sugar and yoghurt. Add sufficient milk to mix to a soft dough.

  • 3. Press scone dough out on the tray to a 20cm round. Mark into eight wedges. Brush top with milk.

  • 4. Bake for 10 minutes or until pale golden.

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