2 cups (225 g) wholemeal flour
5 ml spoon (1 tsp.) salt
5 ml spoon (1 tsp.) Bicarbonate of soda (Baking soda)
25g (1 oz) margarine
2/3 cup (5 fl oz.) 160 ml natural yoghurt
5 ml spoon (1 tsp.) salt
5 ml spoon (1 tsp.) Bicarbonate of soda (Baking soda)
25g (1 oz) margarine
2/3 cup (5 fl oz.) 160 ml natural yoghurt
method
1. Place flour, salt and bicarbonate of soda in a bowl. Rub in margarine and stir in yoghurt to make a soft dough.
2. Roll out to 1cm (1/2 inch) thick and cut into rounds using a 5cm (2 inch) plain cutter. Place on baking sheet and brush with a little milk.
3. Bake at 220°C, 425°F, Gas Mark 7 for 7-10 minutes until well risen and golden brown. Makes 12-15 scones.
2. Roll out to 1cm (1/2 inch) thick and cut into rounds using a 5cm (2 inch) plain cutter. Place on baking sheet and brush with a little milk.
3. Bake at 220°C, 425°F, Gas Mark 7 for 7-10 minutes until well risen and golden brown. Makes 12-15 scones.
serving amount
makes 12-15
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