Wednesday, February 22, 2012

Yoghurt Scones

We don't have milk in our house, unless we plan ahead and specifically know a dish we're making needs it. We don't have anything against the stuff, it's just that we don't drink it, don't put in our coffee, and don't drink tea often enough to justify buying it. On the odd occasions we do have it, it's been in the fridge so long it's off. So please, don't ask for milk in your coffee.

Feeling rather peckish for a savoury snack I was racking my brain trying to think of what to eat. Nothing appealed, a pantry full of food, a freezer stuffed to bursting and plenty in the fridge, but nothing was going to hit the spot. When finally I decided on a spot of baking, maybe some crackers, nope they wouldn't do, scones, damn no milk, but I have yoghurt, surely that would do.

Pre-heat the oven to 200°C.

In a food processor pulse together 215 grams of flour, 2 teaspoons of baking powder, salt, 50 grams of butter, a third of a cup of grated cheese and a bunch of parsley.

Tip the flour mixture into a bowl and make a well in the center, pour in a half a cup of yoghurt (plain natural yoghurt, none of that crap with gelatine and thickeners etc.) Quickly work the yoghurt into the flour to form a dough, do not work the dough too much.

Tip the dough on to the bench and roll it out so it's one inch thick. Cut out rounds with a 6 cm (2 & 3/8 inch) cutter. Place them on a tray and top with some grated cheese and bake for 15 minutes. Remove the tray from the oven and let the scones cool on a tray a little, before cutting in half, slathering with butter and devouring.

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