MAKES: 12 small scones
Ingredients:
225g self-raising flour
40ml rapeseed oil
50ml natural yoghurt
60ml semi-skimmed milk
15g caster sugar (optional)
pinch of salt (optional)
Recipe Summary
Scones are a summer tea-time classic! Rubbing the butter into the flour however can be tricky if you have stiff hands, and a mixer often overworks the dough. This recipe dispenses with all that rubbing-in, using a method so straightforward that you can have scones on the table in a little over 20 minutes. Butter is replaced with healthier, joint-friendly rapeseed oil and a little yoghurt to help make the scones fluffy and flavoursome. If you or guests don’t eat dairy, use 110ml of non-dairy milk in place of the milk and yoghurt mixture, adding 10ml more rapeseed oil.
Method:
Stir the oil, yoghurt and milk in a jug. Place the flour in a large bowl, add the sugar and a pinch of salt and stir to combine. Gradually pour the contents of the jug into the flour mixture, stirring everything gently. Use your hands to bring the mixture together, until you have a soft dough – don’t knead or overmix.
Gently pat the dough out onto a floured surface, making it about 2cm/1inch think and cut out 12 small scones – you may need to squash the scraps together for the last few! Place the scones on a baking sheet, brush lightly with milk, and bake at 180C for 15 minutes, until well-risen and golden. Let cool and enjoy! Scones are best eaten on the day they are made but can be frozen and reheated in the oven.
Variations:
Carrot cake scones – add 1 grated carrot, 2tbsp sultanas and 1/2tsp cinnamon
Cheese scones – omit the sugar and use 30g grated mature cheddar plus a little extra on the tops
Olive oil and pumpkin seed scones – omit the sugar, replace the rapeseed oil with olive oil and add 1tbsp pumpkin seeds. Season with a little black pepper.
Nutrition (per scone): 95cal; 3.5g of fat, of which 0.4g saturates; 13.5g carbohydrate, of which 0.5g sugars; 0.5g fiber; and 2.2g protein.