Yoghurt scones
  • 250 g wholemeal flour
  • 1/2 tablespon salt
  • 1/2 tablespoon baking powder
  • 50 g butter
  • 1 tablespoon dark brown sugar
  • 150 g yoghurt
  • milk for brushing
  1. Place the flour and salt in a mixing bowl and sift in the baking powder.
  2. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar.
  3. Add yoghurt and mix to a soft dough.
  4. Turn onto a floured surface, knead lightly and roll out to a 2 cm thickness. Cut into 5 cm rounds with a floured baking sheet.
  5. Brush with milk, sprinkle with sesame seeds and bake in a preheated oven, 220°C for 12 - 15 minutes.
  6. Transfer on a wire rack to cool.
A recipe I got in England working as an au-pair, staying with a lovely English family