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Yoghurt Scone Bread Recipe
Cook Time: 40 minutes
Prep Time: 3 minutes
Total Time: 43 minutes
Category: Scones
Description: This scrumptious bread pairs beautifully with anything from marmalade for a leisurely breakfast to roast beef and mustard for a Sunday evening meal. For a delightful variation, feel free to substitute the yoghurt with buttermilk and the oil with melted butter—both options work wonderfully.
Ingredients
Ingredient | Quantity |
---|---|
Self-raising flour | 1000 grams |
Salt | 2 ½ teaspoons |
Sugar | 15 grams |
Yoghurt | 450 – 500 grams |
Oil | 30 grams |
Nutritional Information (per serving)
Nutritional Content | Amount |
---|---|
Calories | 2396.5 kcal |
Total Fat | 47.8 g |
Saturated Fat | 14 g |
Cholesterol | 59.7 mg |
Sodium | 8107.2 mg |
Carbohydrates | 413.7 g |
Dietary Fiber | 14.3 g |
Sugars | 22.8 g |
Protein | 68.2 g |
Instructions
- Begin by sifting the self-raising flour, salt, and sugar into a large mixing bowl, ensuring even distribution of dry ingredients.
- Pour in the oil and gradually add enough yoghurt to form a soft dough, mixing with a cutting motion instead of stirring to maintain a light texture.
- Transfer the dough onto an oiled baking tray, shaping it into a large round loaf resembling a giant scone, ensuring a uniform thickness for even baking.
- Place the tray on the middle shelf of a preheated oven at 220°C (428°F) and bake for 10 minutes; then, reduce the heat to 180°C (356°F) and continue baking for an additional 30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
This Yoghurt Scone Bread is not only easy to prepare but also offers a delightful flavor that will complement a variety of toppings, making it a versatile addition to your baking repertoire. Enjoy!