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Sweet and Savoury recipes using yoghurt
Yoghurt scones
Makes 10-12
2 cups/300g self-raising flour
1 teaspoon baking powder
1 tablespoon icing sugar
Pinch of salt
2 tablespoons/40g butter, softened
1
⁄
cup/125ml natural yoghurt
2
Extra milk, if required
1. Sift dry ingredients into a large bowl. Rub in butter
until the mixture resembles breadcrumbs. Make a
well in the centre and mix in yoghurt, add extra
milk if necessary to make a soft, pliable dough.
2. Knead dough gently on a lightly floured bench,
pat the dough out to a 2cm thickness. Use a
sharp-edged 4cm round scone cutter to cut
straight down into dough to form scone rounds.
3. Place scone rounds close together in a low-sided,
lightly-greased baking tray, brush tops lightly with
milk and bake at 200ºC for 12-15 minutes or until
cooked and golden brown.
4. Serve warm with strawberry jam and clotted cream.
18
All manuals and user guides at all-guides.com
Yoghurt pancakes
Makes 8-10
1 cup/150g plain flour
1
1
⁄
teaspoons baking powder
2
1
⁄
teaspoon bi-carbonate of soda
2
2 tablespoons caster sugar
1 cup/250ml natural yoghurt
2 x 60g eggs, beaten
2 tablespoons/40g butter, melted
1 teaspoon vanilla essence
1. Sift flour, baking powder, soda and caster sugar
into a mixing bowl.
2. Combine yoghurt, eggs, butter and essence.
3. Gradually mix the combined ingredients into the
sifted ingredients until the batter is smooth.
4. Spoon
1
⁄
cup of batter onto the centre of a
4
preheated frypan. Quickly spread the batter in
circular movements until desired diameter of the
pancake is achieved.
5. Allow the pancake to cook until the top surface is
no longer runny and the pancake can be moved
slightly on the cooking plate. Turn the pancake
over to cook the other side. Cook until just golden.
Do not overcook.
6. Serve the pancakes with savoury or sweet fillings
such as tzatziki dip or strawberry yoghurt cream
mousse.
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