Wholemeal Yogurt Scones - British Style

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   ["Method:

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   preheat the oven 425F (220C or gas mark 7).

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   Put the flour, salt and baking powder in to a large bowl. Rub in the butter until the mixture has a breadcrumb consistency , then add the agave syrup and yogurt, mix well.

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   knead lightly in to a soft dough on a floured board. Roll out to 1/2 inch (2cm) thick and cut in to rounds using a cookie cutter (size of your choice).

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   Place on a baking (or cookie) tray, brush with milk and bake for about 15 mins.

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   Cool on a wire rack.", "For Cheese scones:

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   Follow the instructions above, but leave out the agave syrup. Instead add:

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   50g (2oz) of grated cheese

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   1 teaspoon of Colmans mustard powder

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    a pinch of cayenne powder

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    a little dried sage or parsley.

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    Sprinkle with a little extra cheese before baking.

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    For Blueberry scones:

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    Just add about 4 or 5 tablespoons of dried blueberries to the mixture. Brush with extra agave syrup before baking."]

* Per serving · 4 servings · Values may vary.

No additional tips available.