Wednesday, 20 May 2015

Recipe... Whole meal savoury scones...

This recipe was actually passed on by my mum although I've adapted slightly by using whole meal flower and I used agrave syrup rather than sugar. They rose really nice but do have a very savoury taste. I personally would have them for breakfast or lunch rather than as a snack or dessert but I'm sure my kids would have them as a snack!

Here goes:
12oz whole meal plain flower or white plain flower
250g full fat Greek yogurt
2 teaspoons of baking powder
2 teaspoons of sugar/honey/maple syrup or agrave syrup

Sieve the flour and baking powder into a mixing bowl and add the sugar or sugar substitute
Slowly add the Greek yogurt and stir slowly then use hands to bind together into a dough.
Kneed this dough until it reaches a nice even consistency ... In other words not too floury
Roll onto a surface lightly dusted with flour to about 2.5cm thick and cut out circles using a cookie cutter or a rim if a glass. 
Place these onto a greased baking sheet or line it with grease proof paper to save washing up.
Cook on 200 for about 20 mins until nicely risen and do a test with a knife to ensure it comes out clean...
Enjoy xxx

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