Tuesday, 12 March 2013

Oaty Yogurt Sultana Scones


Oaty Yogurt Sultana Scones


A little change to the standard sultana scones these Oaty Yogurt Sultana Scones are wholesome and healthy, using natural low fat yoghurt with rolled porridge oats, they have a nice moist crumb with a slightly chewy inside and taste wonderful. This was one of those baking experiments that happily came good; it’s great to mix things up now and then.

Oaty Yogurt Sultana Scones


Recipe: Oaty Yogurt Sultana Scones

400g white self-raising flour
100g rolled oats (Porridge Oats)
100g caster sugar
150g Sultanas
1 level teaspoon baking powder
Pinch of salt
100g baking margarine
2 Large happy eggs
200ml natural low fat yoghurt
Extra milk to use if you need a softer dough

 Method

Preheat your oven to 200 Celsius electric, line a baking sheet with baking parchment and lightly dust with flour.

Weigh off all your dry ingredients, flour, oats, baking powder, salt and sultanas, add your baking margarine and put them all into the mixing bowl fitted with a paddle attachment, mix on low speed until the mixture becomes crumbly. Add your eggs and yogurt, mix until it comes together, if your dough looks as if it might be too stiff then add some milk, though it's doubtful if you'll need it.


Oaty Yogurt Sultana Scones



You want a soft consistency, don't over mix or handle any more than is necessary, press down with your hands and lightly roll out with a rolling pin to about 1½ inches or 4 cm thick, when you have your desired thickness flip up to allow for shrinkage. Cut out either individual round scones or a larger marked circle, it’s up to you. Rest for a further five minutes before you put your Oaty Yogurt Sultana Scones into the oven


Place onto prepared baking sheet, egg wash and bake for around 20 minutes @ 200 Celsius electric.

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