My family’s consumption of Yoghurt has dropped after we stopped eating Granola, that is a very high calorie food. I have been making Greek Yoghurt at home for many years, but I must say I have to stop making it as nobody is eating it. The reason why I made these Yoghurt Scones was simple. I just wanted to use up a lot of Yoghurt that was getting old. There are many Yoghurt Scone recipes out there, but my recipe is absolutely simple, and they are delicious.
2 cups Self-Raising Flour
1 pinch Salt
1/4 cup Caster Sugar
60g Cold Regular Salted Butter
1 & 1/4 cups Unsweetened Greek Yoghurt *alter the amount
1/2 cup Sultana Raisins
- Preheat oven to 220℃. Line a baking tray with baking paper.
- Place Flour, Salt and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
- Add Greek Yoghurt and stir until a sticky dough forms. Knead gently until just combined, then add Sultana Raisins and mix evenly. *Note: Add extra Yoghurt OR extra Flour if required, depending on the water content of the Yoghurt.
- Sprinkle plenty Flour on a flat working surface. Gently flatten the dough to 2cm thick and cut out. OR you can divide the dough in half, flatten each portion to 2cm thick round, and cut each round into 6 pieces. This is the easiest method.
- Place scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
- It is delicious as it is, but today I enjoyed it with Greek Yoghurt and Dried Black Currant Jam.