A variation on traditional English sour cream scones. A good tip is to use a good quality yogurt with plenty of fruit bits in it.
Preheat oven to 425 degrees F (220 degrees C).
Sift the flour and baking powder into a large bowl. Using your fingers, rub in the butter until the mixture resembles a crumbly texture. Add the yogurt all at once and mix briefly to form a soft dough.
On a lightly floured surface, roll the dough out to 1 inch in thickness. Dip a 3-inch cutter into some flour, and stamp out 12 scones. (You may have to re-roll the dough to get 12.) Place scones 2 inches apart onto baking sheets. Brush tops with milk.
Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.
Per Serving: 222 calories; protein 4.6g; carbohydrates 32.4g; fat 8.2g; cholesterol 22.2mg; sodium 390.9mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.