wholemeal yogurt scones - British style

March 30, 2010
1 Ratings
  • Makes 8 medium sized scones
Author Notes

Bread products seem to be the major food item that get lost in translation between Britain and America. It was a matter of great confusion when I first arrived here, mainly due to the fact we use the same words for totally different products. Muffins in America are basically sweet, giant cup cakes, in Britain they are savory, chewy and toasted. Biscuits in Britain are what American's would call cookies, and in America, biscuits are what Brits would consider scones .....
Which brings me to today's recipe. These are British style scones, with the same fluffy, slightly flaky consistency of an American biscuit. American style scones are much drier, more dense and triangular shaped. Confused yet??

But nevermind the confusion, these scones / biscuits (whatever you want to call them) are lovely and also very healthy, I used fat free yogurt and organic agave syrup instead of sugar (it's less processed and has a lower glycemic index).
I also used wholemeal flour, and the result was suprisingly light and fluffy, but still bread-like, which I like. If you want more light and fluff you could try using wholemeal pastry flour, or a mixture of plain and wholemeal flours —cooklynveg

What You'll Need
  • 10 tablespoons fat free plain yogurt
  • 9 ounces wholemeal flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 2 ounces unsalted butter
  • 1 tablespoon agave syrup
  1. Method: preheat the oven 425F (220C or gas mark 7). Put the flour, salt and baking powder in to a large bowl. Rub in the butter until the mixture has a breadcrumb consistency , then add the agave syrup and yogurt, mix well. knead lightly in to a soft dough on a floured board. Roll out to 1/2 inch (2cm) thick and cut in to rounds using a cookie cutter (size of your choice). Place on a baking (or cookie) tray, brush with milk and bake for about 15 mins. Cool on a wire rack.
  2. For Cheese scones: Follow the instructions above, but leave out the agave syrup. Instead add: 50g (2oz) of grated cheese 1 teaspoon of Colmans mustard powder a pinch of cayenne powder a little dried sage or parsley. Sprinkle with a little extra cheese before baking. For Blueberry scones: Just add about 4 or 5 tablespoons of dried blueberries to the mixture. Brush with extra agave syrup before baking.

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