Healthy breakfast scones.
|175 g||margarine — low fat, cold|
|225 g||flour — whole-wheat|
|175 g||flour — plain white|
|15 ml||castor sugar|
|12.5 ml||Robertson's bicarbonate of soda|
|175 ml||yoghurt — low fat|
Pre-heat your oven to 200 °C.
Grease and flour a large baking sheet.
Combine dry ingredients in a bowl. Add the margarine and rub lightly between your hands until the mixture resembles coarse bread crumbs. Set aside.
In another bowl, whisk together the eggs and the yogurt. Set aside 30 ml of this mixture (2tbsp) for your glazing.
Stir the remaining egg mixture into the dry ingredients with a blunt knife until it just holds together. Stir in the raisins.
On a floured surface press down the dough lightly (about 2 cm thick). Stamp out rounds with a cutter. Place on the prepared sheet and brush with the reserved glaze.
Bake in pre-heated oven for 12 – 15 minutes, until golden brown. Allow to cool slightly before serving.
You can replace the plain low fat yogurt with buttermilk and the low fat margarine with butter if desired.
For the perfect scones your margarine should be as cold as possible but not frozen. Your dough shouldn’t be overworked either, work gentle and work light or your scones will toughen up.