Time 30m 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.
Time 35m Yield 8 servings. Number Of Ingredients 9 Steps:
In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and zest; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Time 25m Yield 8 scones, 8 serving(s) Number Of Ingredients 8 Steps:
In large bowl, mix together flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add yogurt all at once, stir with fork to make a soft slightly stick dough. Cut in to rounds and bake 425F degrees for 12-15 minutes or until cooked.
Time 22m Yield Makes 9 Number Of Ingredients 9 Steps:
Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it’s all in, stop. Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
More about “quick yogurt scones recipes”
Time 30m Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees F (220 degrees C). Sift the flour and baking powder into a large bowl. Using your fingers, rub in the butter until the mixture resembles a crumbly texture. Add the yogurt all at once and mix briefly to form a soft dough. On a lightly floured surface, roll the dough out to 1 inch in thickness. Dip a 3-inch cutter into some flour, and stamp out 12 scones. (You may have to re-roll the dough to get 12.) Place scones 2 inches apart onto baking sheets. Brush tops with milk. Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.
