Wholemeal Fruit Yoghurt Scones
Elevate your tea-time experience with these wholesome and delightfully tender Wholemeal Fruit Yoghurt Scones. Made with a blend of nutty wholemeal flour and a touch of plain flour for lightness, these scones are naturally sweetened with honey and studded with bursts of dried fruit like raisins or apricots. The addition of Greek yoghurt ensures a moist, fluffy texture, while cold, cubed butter guarantees flakiness in every bite. Perfectly golden and subtly tangy, these rustic delights come together in just over 30 minutes, making them the ultimate quick bake for breakfast, brunch, or an indulgent snack. Serve them warm with a dollop of extra yoghurt or a smear of butter for a wholesome treat that’s both hearty and irresistible!
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Recipe Information
Ingredients
- 250 grams Wholemeal flour
- 50 grams Plain flour (all-purpose)
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 75 grams Unsalted butter (cold, cubed)
- 100 grams Dried fruit (such as raisins, currants, or chopped apricots)
- 150 grams Greek yoghurt (plain, full-fat)
- 2 tablespoons Honey
- 2 tablespoons Milk
- 1 Egg (for glazing, optional)
Instructions
Preheat your oven to 200°C (400°F) or 180°C (350°F) if using a fan oven. Line a baking tray with parchment paper.
In a large mixing bowl, combine the wholemeal flour, plain flour, baking powder, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.
Stir in the dried fruit, ensuring it is evenly distributed throughout the mixture.
In a separate bowl, whisk together the Greek yoghurt and honey until smooth. Add this wet mixture to the dry ingredients and mix gently to form a soft dough. If the dough feels too dry, add the milk one tablespoon at a time until it comes together.
Turn the dough out onto a lightly floured surface and knead briefly, just until smooth. Be careful not to overwork the dough.
Pat the dough into a round disk about 2.5 cm (1 inch) thick. Using a round cutter (approximately 5 cm or 2 inches in diameter), cut out scones and place them on the prepared baking tray. Gather scraps of dough and repeat until all the dough is used up.
For a golden finish, beat the egg and lightly brush the tops of the scones. This step is optional.
Bake in the preheated oven for 15 to 18 minutes, or until the scones have risen and are golden brown.
Transfer to a wire rack to cool slightly. Serve warm or at room temperature with a dollop of yoghurt or a spread of butter.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2206 mg | 96% | |
| Total Carbohydrate | 341.1 g | 124% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 105.9 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 379 mg | 29% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2423 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
