I have to say I do love a good scone. They make me think of English summer gardens and afternoon tea, they are one of life’s little pleasures. As much as I have no problem indulging in an all butter, white flour made scone pilled high with clotted cream occasionally, they do make me feel a bit bloated. When I was asked to create a recipe using Total Greek yoghurt, scones certainly did not spring to mind. However, I wanted to think of something a bit different to how I usually use Total and I could vaguely recall a recipe that made a scone like dough using just flour and yoghurt. I’m not against gluten, but I do prefer spelt flour over wholemeal flour because I find I digest it better. It does contain some gluten, but seems to be lighter on my digestion than white or whole wheat flour. As the two ingredient recipe uses self raising flour, I had to add a little tweak, but these little scones turned out wonderfully
- 1 cup of wholegrain spelt flour
- 2 tsp baking powder
- 1 cup of Total Greek Yoghurt (I used 0%)
- Pre heat the oven to 220c. Measure the flour and baking powder into a bowl and mix well. Add the yoghurt, first mixing with a spoon, then your hands to form a dough. Turn the dough out onto a floured surface and using a rolling pin (or a bottle of wine!) roll the dough to a thickness of about 2 cm. Use a cutter to create round scones, or just the end of a glass or jar. Place onto an oiled baking sheet and bake for 10 - 15 minutes until golden brown. Serve immediately with butter, or allow to cool and add jam and as a healthier alternative to cream, more Total Greek Yoghurt.
- I brushed the top of my scones with a little milk to give them a slight glaze as well.
I served these filled with naturally sweetened cherry jam and a dollop of the Total yoghurt. I used the 0% just because that is what I had open, but I would highly recommend you use the full fat version.
These don’t rise like a normal scone and stay quite flat, but I don’t mind them that way. The inside has a slightly denser texture and nuttier feel so these are much more filling than the usual white scones.
As well as serving these with jam and ‘cream’ I enjoyed a few smeared with butter warm from the oven and they were heavenly! I can see myself making a batch of these just to enjoy some fresh out of the oven for breakfast.
They’d also make nice little healthy snacks spread with some nut butter. The scone dough recipe itself is very versatile and could be used in a number of ways. I’d like to try making bigger scones more like bread buns and I’ve even heard of it being used as a base for a healthy pizza.
Are you a fan of scones? Have you tried Total Greek Yoghurt yet?