Yoghurt Wholemeal Scones Recipes

Steps:

• Turn the oven on to 220 degrees Celsius.
• Line an oven tray with baking paper (or lightly dust with flour).
• Put the flour, baking soda & baking powder into a mixing bowl.
• Rub the butter through until the mixture resembles breadcrumbs (I use my cake mixer on a low speed cos I am lazy).
• Gently stir through the yoghurt until the mixture is combined. If the dough seems too firm, add milk 1 tablespoon at a time until the dough is soft.
• Lightly press the scone dough out into a square (approx 1 inch high), then cut into 12 equal pieces.
• Separate & put onto prepared oven tray. Bake in the middle of the oven at 220 degrees C for 10 mins or until golden.

Steps:

• Heat oven to 200C/180C fan/gas 6 and line the base of 4 x 185ml ramekins with a disc of baking parchment and oil the sides with the rapeseed oil. Measure the milk in a jug and make up to 300ml with water. Stir in the lemon juice, vanilla and the 2 tsp oil. Mix the flour, seeds and oats then blitz in a food processor to make the mix as fine as you can. Stir in the baking powder.
• Pour in the liquid, then stir in with the blade of a knife until you have a very wet batter like dough. Spoon evenly into the ramekins then bake on a baking sheet for 20 mins until risen - they don't have to be golden but should feel firm. Cool for a few mins then run a knife round the inside of the ramekins to loosen the scones then carefully ease out.
• The scones can be eaten immediately or cooled and stored for later. If you're following our Healthy Diet Plan, this recipe can be used for two people over two meals, use two scones straight away split in half and served topped with half the yogurt and two portions of the berries. Cool and pack the remainder to eat on another day on the plan.

Steps:

• Sift wholemeal flour,flour,soda and baking powder into a bowl.Return husks left in the sifter to flour in the bowl.Cut butter into flour mixture until it resembles bread crumbs.Stir in the sugar and yoghurt.Add sufficient milk to mix to a soft dough.Lightly dust an oven try with flour.Press scone dough out to a 20cm round.Mark into 8 wedges.Brush top with milk.Bake at 220*C/425*F for 10 minutes or untill pale golden.

Steps:

• Preheat oven to 200.C.
• Spray a baking tray with cooking oil.
• Pour 2 cups boiling water over dates and allow to soften for approx 10 mins before draining & chopping.
• Sift flours with icing sugar & salt into a bowl.
• Rub in margarine with fingertips until mixture resembles breadcrumbs, add dates and make a well in the centre then add egg.
• Stir lightly with a knife and add enough milk to form a soft dough.
• Turn onto a floured surface and cut dough into 5cm rounds.
• Place on the baking tray and brush with a little milk before baking for 15-20 mins or until golden.

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.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Mix the flours and baking powder in a mixing bowl with a pinch of salt, if you like. Add the butter and rub with your fingertips until mixture resembles fine breadcrumbs (or use a food processor). Stir in ½ of the cheese and make a well in the centre.
• Whisk the remaining ingredients together and pour into the well. With a cutlery knife, bring the mixture together to make a soft, but not sticky dough. Add a little more milk if the dough is too dry.
• Turn onto a floured surface, then roll out to about 2cm thick. Stamp out 4 scones using a round cutter, then gather the trimmings and repeat until all the dough has been used. Put on a baking sheet, brush with milk and scatter over remaining cheese. Bake for 10-12 mins until golden. Cool on a wire rack.