Nombelina

Ingredients:

280 gr self raising flour

50 gr cane sugar

10 gr baking powder

1/4 ts salt

80 gr cold butter

1 large egg

1 sachet vanilla sugar

4 tbs yoghurt

I used to make Delia’s scones. These were nice, but didn’t come close the the yummy scones I got at our usual breakfast spot. Through an online search I hit the jackpot and came across this Joy of Baking, cream scones recipe. Because I didn’t have all the listed ingredients and used what was available, I was able to create my dream scones. Here is my version.

Combine all the dry ingredients and mix well, I use a large shallow bowl to make my scone dough. Place the butter into the mix and cut it into pieces. I find cutting it in the dry mix helps to seperate the pieces.

Rub the mix and butter between your fingers until it looks like breadcrumbs and you have no more clumps of butter.

Create a well and break the egg into it. Add the yoghurt into the well and mix it up with a knife. Now gradually combine your “breadcrumbs” into the moisture. Start using your hands once most of the moisture is incorporated. Knead it into a smooth dough, but don’t over knead. If the dough is too dry and doesn’t incorporate the whole mix, add a tiny bit of yoghurt at a time.

Roll or pat the dough to about half an inch and use a cutter (4″) to cut the dough. Don’t twist the cutter or the scones won’t rise as nicely.

Place the rounds onto a baking sheet. For a gas oven, place your sheet/rack at the top shelf and bake for 20 minutes at 190 degrees C. Check your scones at 15 minutes with a toothpick. For an electric oven I would advise to use the middle shelf.

Note, in the joy of baking recipe the scones are brushed with cream before entering the oven. I found it unnecessary to brush my scones with anything. They turned out nicely golden and crisp on the outside regardless.

We often eat our scones with strawberry jam and sometimes some whipped cream. In the above picture I topped them with cherry pie filling.

Tags: baking, scones, sweets, yoghurt

6 comments on Yogurt Scones, bye bye Delia

1. 29-07-09 12:56 pm

   Kasey says:

   I love the look of your blog–really cozy. Those scones look perfect for a lazy Sunday.

   Reply
   • 31-07-09 2:52 am

     peejeej says:

     Thanks Kasey!
     Sorry for the late approval. I’m away from home for a couple of days on a family visit.

     Reply
2. 02-09-10 3:38 am

   Laurette says:

   This looks so good, I’m definitely going to try this myselves 😀

   Reply
   • 02-09-10 6:51 am

     peejeej says:

     They are great and fairly quick. Let me know how they turned out! If the mix seems a little too dry, add tiny bits of yoghurt at a time. And don’t knead too much.

     You Dutch btw?

     Reply
3. 15-04-11 1:43 pm

   lizzie says:

   Thank you!
   Just made these with the enthusiastic help of two four-year-olds. Following your nom tradition of substituting ingredients that have run out, I made them with half white half wholemeal self raising flour. They came out a beautiful colour without being as worthy as a full on wholemeal scone. Looking forward to paradingthem in front of the rest of the PTA! 😉

   Reply
   • 15-04-11 3:54 pm

     peejeej says:

     Nice! :). Unfortunately there aren’t many different kinds of flour available in Dutch supermarkets. Would definitely want to try more kinds with my recipes.

     Reply