wholemeal yogurt scones - British style

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