Wholewheat yoghurt scones

Name: Wholewheat yoghurt scones
Yield: 8 servings
Cuisine: Bake
Ingredients: 150.00 g flour wholewheat; 5.00 ml Baking powder; 1.00 ml Bicarbonate of soda; salt pinch; 30.00 g margarine; 175.00 ml yoghurt plain

8 servings

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Dairy

By Food24 November 03 2009

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Ingredients (6)

150.00 g	flour — wholewheat
5.00 ml	Baking powder
1.00 ml	Bicarbonate of soda
	salt — pinch
30.00 g	margarine
175.00 ml	yoghurt — plain

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Method:

Preheat the oven to 190 ºC (375 ºF). Spray a baking sheet with non-stick spray.
Sift the dry ingredients together, returning the husks of the wholewheat flour to the mixture.
Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Add the yoghurt and mix lightly.
Turn the mixture out onto a lightly floured surface and flatten until the dough is 2 cm thick.
Cut out 8-9 squares and place the scones on the prepared baking sheet. Bake for 20 minutes or until done.
Serve with margarine and diabetic jam.