Senin, 25 Juni 2012

Yogurt Poppy Seeds Scones (Eggless)


1 cup all purpose flour
2/3 cup whole wheat pastry  flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
A pinch of salt
2 tablespoons unsalted butter
½ cup low-fat plain yoghurt
2 tablespoons water
2 tablespoons poopy seeds


  1. Preheat oven to 200 degrees celcius and line a baking sheet with a parchment paper.
  2. In a medium bowl, combine sifted flour ( all purpose and whole wheat flour), baking powder, baking  soda, salt, and sugar.
  3. Dice the butter and blend it into the dry ingredients with a fork or pastry cutter until no visible lump of  butter remains. Handle the dough as lightly as you can. Avoid over mixing or the scones won’t be as tender.
  4. Put the dough into a flattish round, about 3 cm in thickness and cut into six wedges with a knife.
  5. Place the wedges on the prepared baking sheet. Brush the top of the scones with yogurt and sprinkle each with little sugar.
  6. Bake for 20 minutes until golden brown on top.

____ Enjoy____

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