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Put yeast in a small
bowl with the sugar and warm water. Mix well until the
yeast has dissolved. Leave in a warm place for 15 minutes
or until the mixture is frothy.
Sift the flour
and salt into a large bowl. Make a well in the centre and
pour in the yeast, milk, yoghurt and melted butter. Mix well to
a smooth dough.
Turn onto a
floured surface, knead well for about 10 minutes, until smooth
and elastic.
Place in the
bowl, cover with cling film and leave to rise in a warm place
for 1-1.5 hours, or until doubled in size.
Turn onto a
floured surface, knead for a few minutes, then divide into 3 or
6 pieces.
Pat or roll each
piece into a round.
Place on a warmed
baking sheet and bake in a hot oven (gas Mark 9 / 240C / 475F)
for 10 minutes.
Brush with butter
and for a different option sprinkle with poppy or sesame seeds.
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Yoghurt Scones
Ingredients
1 level tsp
Baking powder
1/4 level tsp
Bicarbonate of Soda
450g Plain flour
2 level tsp salt
1 level tbsp
sugar
300g Natural
yoghurt
Method
Sift all the dry
ingredients into a bowl.
Stir in the
natural yoghurt and about 1/4pt water and bind to a smooth, soft
but manageable dough. Knead dough lightly.
Shape into 15cm
rounds, make 2-3 slashes over the tops, place on a buttered
baking sheet and bake in oven at 190C / 375F / Gas mark 5, for
about 40 minutes until base sounds hollow when tapped. Cut
into wedges for serving.
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