These raisin and yoghurt scones are so quick to make; just 15 minutes in the oven and they're done. I've added yoghurt instead of cream which makes these scones not too sweet and light and fluffy on the inside. These taste amazing served warm with some cream and jam.
These raisin and yoghurt scones are so quick to make; just 15 minutes in the oven and they're done. I've added yoghurt instead of cream which makes these scones not too sweet and light and fluffy on the inside. These taste amazing served warm with some cream and jam.
Yields6 Servings Prep Time10 minsCook Time15 minsTotal Time25 mins
250 g plain flour 1 tsp baking powder 56 g butter ⅓ cup raisins 1 egg 1 tsp vanilla extract ½ cup natural yoghurt
11. Preheat the oven to 200C and dust a baking tray with flour.
2. In a large bowl combine the flour and baking powder. Crumble the butter into the mixture using your fingers until fully incorporated. Add in the raisins.
3. Beat the egg in a bowl with a fork (reserving about 1 tbsp for coating the scones when done).
4. Mix the vanilla extract. into your egg mixture and pour it into your dry ingredients. Add in the yoghurt little by little and use a knife to continuously churn the mixture until it comes together.
5. Roll the dough out on a flat flour dusted surface to about 1 inch thick. Make sure it is not rolled out too thin. Cut 6 scones with a cutter or simply a cup and place on the baking tray.
6. Coat the top of the scones with the reserved egg mixture and bake in the oven for 12-15 minutes.
1. Preheat the oven to 200C and dust a baking tray with flour.
2. In a large bowl combine the flour and baking powder. Crumble the butter into the mixture using your fingers until fully incorporated. Add in the raisins.
3. Beat the egg in a bowl with a fork (reserving about 1 tbsp for coating the scones when done).
4. Mix the vanilla extract. into your egg mixture and pour it into your dry ingredients. Add in the yoghurt little by little and use a knife to continuously churn the mixture until it comes together.
5. Roll the dough out on a flat flour dusted surface to about 1 inch thick. Make sure it is not rolled out too thin. Cut 6 scones with a cutter or simply a cup and place on the baking tray.
6. Coat the top of the scones with the reserved egg mixture and bake in the oven for 12-15 minutes.
Ingredients
Directions
1. Preheat the oven to 200C and dust a baking tray with flour.
2. In a large bowl combine the flour and baking powder. Crumble the butter into the mixture using your fingers until fully incorporated. Add in the raisins.
3. Beat the egg in a bowl with a fork (reserving about 1 tbsp for coating the scones when done).
4. Mix the vanilla extract. into your egg mixture and pour it into your dry ingredients. Add in the yoghurt little by little and use a knife to continuously churn the mixture until it comes together.
5. Roll the dough out on a flat flour dusted surface to about 1 inch thick. Make sure it is not rolled out too thin. Cut 6 scones with a cutter or simply a cup and place on the baking tray.
6. Coat the top of the scones with the reserved egg mixture and bake in the oven for 12-15 minutes.