We all love a baked treat from time to time, even though we know we really shouldn’t have them too often. This is because baking often involves using lots of sugar, which really isn’t great for our health. If you do feel like making something tasty, homemade is best. This way you can control how much salt, fat (butter) and sugar is added.
Baking with ingredients like plain yoghurt and buttermilk is a great alternative when you want to reduce sugar and fat. These ingredients also give baking, like these scones a soft texture. Adding fruit or serving baked goods with fruit is a tasty, healthier way to add sweetness. Choose low salt, low sugar and low fat options to serve with the scones. Fruit also adds vitamins, minerals and fibre, so it is more than just sweetness or empty calories. Wholegrain flours also add fibre and are less processed. So, with that in mind, check out these delicious yoghurt scones.
Whole Wheat Yoghurt Scones
- 375 ml (1½ cups) cake flour
- 250 ml (1 cup) whole wheat flour
- 10 ml (2 tsp) baking powder
- Pinch of salt
- 90 ml (6 tbsp) cold butter, cut in cubes
- 2 eggs, beaten
- 175 ml plain yoghurt
- Preheat oven to 200 °C and line a baking tray with baking paper. Sprinkle lightly with flour.
- Place dry ingredients in a large mixing bowl and rub in the butter with your fingertips until it resembles coarse breadcrumbs.
- Mix the eggs with the yoghurt and add to the dry mixture. Cut in the butter with a knife until it forms a soft dough.
- Turn out onto a lightly floured work surface and gently pat out with your fingers to about 2 cm thick. Don’t overwork the dough.
- Dip a 6 cm scone cutter in a little extra flour and cut scones out. Gently fold remaining dough together and cut out more scones.
- Place scones on the baking tray and bake for 20 minutes or until golden brown and cooked.
- Allow to cool on a cooling rack. Serve with fresh fruit, cottage cheese or a small amount of homemade jam. Even savoury toppings are delicious, try cucumber and fresh herbs.
Makes 12 scones
Recipe Author: Food Consultant, Heleen Meyer