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Yogurt scones Makes: 6 Scones Prep time: 15 minutes Cooking time: 12-15 minutes Ingredients • 250g Plain four • 2 Level tsps baking powder • 15g Caster sugar • 1 Whole medium egg • 150ml Onken Natural Set yogurt • 50g Unsalted butter Yogurt scones (per 88g serving)
ENERGY
1053KJ 252KCAL
13%
FAT Med
SATURATES High
SUGARS Med
SALT Med
9.2g 13%
5.2g 26%
5.2g 6%
0.84g 14%
of your reference intake.Typical energy values per 100g: 1197kJ/286kcal
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Method 1. Pre-heat the oven to 180ºC. Sift together the four, baking powder and sugar. 2. Whisk the egg and yoghurt together until smooth. 3. Rub the butter through the dry ingredients until you get a fne crumb texture. 4. Make a well in the centre of the dry ingredients, and pour in two thirds of the yoghurt. Use a fork to stir gently until you achieve a stiff dough - you may need to add a few more spoonfuls of the yoghurt mix. 5. When most of the dry ingredients are mixed into the dough (there should be about 3 tablespoons worth of dry crumbs in the bottom of your bowl), tip everything out onto your work top, and fold the dough onto itself until all the dried bits get mixed in. 6. Roll out the dough until it is about 1.5cm thick - you may need to lightly four your table and the top of the dough. Use a 5cm round cutter to form your scones. 7. Place the scones on a lined baking tray, if there is any of the yoghurt mix left over brush the top of each scone with it. 8. Bake for about 12-15 minutes, until well risen and golden brown. Serve warm with clotted cream and jam for a delicious afternoon treat!
Good Stuff or visit www.onken.co.uk for more recipe ideas.