Yoghurt Scone Bread
Delight your taste buds with this irresistibly soft and slightly tangy Yoghurt Scone Bread, a quick-bake treat that bridges the best of bread and scones in one recipe! With a tender crumb created by the magic of plain yoghurt and cold, cubed butter, this easy-to-make bread boasts a perfect balance of sweetness and comfort. The dough comes together effortlessly with pantry staples like all-purpose flour, baking powder, and a hint of vanilla, requiring just 20 minutes of prep time. Baked to golden perfection with a crisp exterior, this versatile scone bread is ideal for breakfast spreads, afternoon tea, or a comforting snack served warm with butter or jam. Experience baking simplicity with a recipe that delivers rustic charm and irresistible flavor every single time.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 50 grams Granulated sugar
- 0.5 teaspoons Salt
- 80 grams Unsalted butter (cold, cubed)
- 150 grams Plain yoghurt
- 50 milliliters Whole milk
- 1 Egg
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt. Mix well to evenly distribute the dry ingredients.
Add the cold, cubed butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the yoghurt, milk, egg, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix with a wooden spoon or spatula until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a round disk about 2.5 cm (1 inch) thick.
Using a sharp knife, score the top of the dough with an 'X' or divide it into 8 wedge-shaped portions if you prefer.
Transfer the dough to the prepared baking sheet. If desired, brush the top with a little milk or an egg wash for a golden-brown finish.
Bake in the preheated oven for 22-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 60.8 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 326 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 720 mg | 15% | |
*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.
