Nutmeg and yogurt scone squares recipe
information
Calories per serving 125.
ingredients
225 g (8 oz) self raising white flour, plus 1 tablespoon for rolling
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
25 g (1 oz) polyunsaturated margarine
25 g (1 oz) caster sugar
150 g ml (5 fl oz) low fat plain yogurt
1 tablespoon skimmed milk
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
25 g (1 oz) polyunsaturated margarine
25 g (1 oz) caster sugar
150 g ml (5 fl oz) low fat plain yogurt
1 tablespoon skimmed milk
method
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Line a baking tray with non stick baking parchment.
3. Sift the flour into a mixing bowl with the nutmeg and salt.
4. Rub in the margarine, using your fingertips, until the mixture resembles fine breadcrumbs.
5. Stir in the sugar and then make a well in the centre. Place the yogurt in the well and then mix it all to form a soft dough.
6. Sprinkle a clean work surface with the extra flour, Roll out the dough to a 23 cm (9 inch) square. Cut the square into nine smaller squares.
7. Place each square on the lined baking tray and brush the tops with skimmed milk.
8. Bake for 12 - 15 minutes until well risen and golden.
2. Line a baking tray with non stick baking parchment.
3. Sift the flour into a mixing bowl with the nutmeg and salt.
4. Rub in the margarine, using your fingertips, until the mixture resembles fine breadcrumbs.
5. Stir in the sugar and then make a well in the centre. Place the yogurt in the well and then mix it all to form a soft dough.
6. Sprinkle a clean work surface with the extra flour, Roll out the dough to a 23 cm (9 inch) square. Cut the square into nine smaller squares.
7. Place each square on the lined baking tray and brush the tops with skimmed milk.
8. Bake for 12 - 15 minutes until well risen and golden.
serving amount
makes 9 scones.
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