Yoghurt Wholemeal Scones
Soft, wholesome, and delightfully simple, these Yoghurt Wholemeal Scones are a healthier twist on a classic favorite. Made with a blend of wholemeal and plain flours, these scones feature Greek yoghurt for a tender crumb and a subtle tang, while a touch of honey adds natural sweetness. Cold, cubed butter is worked into the dough for a flaky texture, and an optional egg wash gives the scones a beautifully golden finish. Ready in under 30 minutes, they are perfect for breakfast, brunch, or afternoon tea. Serve them warm with a dollop of jam, clotted cream, or a drizzle of honey for a comforting treat. With keywords like "wholemeal scones," "yoghurt scones," and "healthy baking," this recipe promises both nourishment and indulgence.
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Recipe Information
Ingredients
- 250 grams wholemeal flour
- 50 grams plain flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 60 grams unsalted butter, cold and cubed
- 200 grams Greek yoghurt
- 2 tablespoons milk
- 1 tablespoon honey
- 1 serving optional egg wash (1 egg beaten with 1 tablespoon milk)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large mixing bowl, whisk together the wholemeal flour, plain flour, baking powder, baking soda, and salt.
Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
In a separate bowl, mix together the Greek yoghurt, milk, and honey until smooth.
Gradually add the yoghurt mixture to the dry ingredients, stirring with a fork or spoon until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring everything together. Flatten the dough into a disc about 2.5 cm (1 inch) thick.
Using a round cutter (approximately 5 cm or 2 inches in diameter), cut out scones from the dough and place them on the prepared baking tray. Re-roll the scraps of dough and cut out more scones as needed.
If desired, brush the tops of the scones with the egg wash for a golden finish.
Bake in the preheated oven for 10-12 minutes, or until the scones are risen and lightly golden on top.
Remove the scones from the oven and let them cool slightly on a wire rack before serving warm with your favorite toppings.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 163 mg | 3% | |
*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.
