Celery and Herb Yogurt Scones Recipe
Ingredients
| Wholemeal flour - 8 oz | ||
| Baking powder | 1 Teaspoon | |
| Soda bicarbonate | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 2 Ounce | |
| Basil | 1 Teaspoon (Leveled) | |
| Celery stick | 3 | |
| Natural yogurt | 5 Ounce | |
Directions
GETTING READY
1. Preheat the oven to at 400°F, 200°C, Gas Mark 6
MAKING
2. In a large bowl, tip in the flour, baking powder, bicarbonate of soda and salt and mix well. Rub the butter until mixture resembles fine breadcrumbs.
3. Add basil and finely shredded celery to the mixture and mix well
4. Using a knife, pour in the yogurt and bind the mixture together to form soft dough.
5. Roll out the dough to form a rectangle about 3/4 in. thick on a floured board. Cut the dough in to 1 1/2-in. diameter scones. Place the dough rounds on a greased and floured baking tray and bake for 12-15 minutes.
6. Cool.
SERVING
7. Serve warm or pack into polythene bag and freeze
1. Preheat the oven to at 400°F, 200°C, Gas Mark 6
MAKING
2. In a large bowl, tip in the flour, baking powder, bicarbonate of soda and salt and mix well. Rub the butter until mixture resembles fine breadcrumbs.
3. Add basil and finely shredded celery to the mixture and mix well
4. Using a knife, pour in the yogurt and bind the mixture together to form soft dough.
5. Roll out the dough to form a rectangle about 3/4 in. thick on a floured board. Cut the dough in to 1 1/2-in. diameter scones. Place the dough rounds on a greased and floured baking tray and bake for 12-15 minutes.
6. Cool.
SERVING
7. Serve warm or pack into polythene bag and freeze
Chef
