Whole Wheat Yogurt Scones

 High in fibre and rich in taste, this is not your traditional scone.

 I got so many email asked me about using whole wheat flour instead of plain flour, you may think that you can replace it weight by weight, but it won't work for every recipe. As whole wheat flour needs more liquid (and sometime time) to work with or the texture of the baked good will be too crumbly.
Such as this scone, you can see from that we need to rest the scone before baking, not only that we make the fat cold, but you give the whole wheat the time to rest and absorb the liquid as well. Anyway, the best part of the recipe is it's very easy to make, it's delicious to eat with butter and jam ^^, plus you got healthy fibre too! ^^


Recipe: Whole wheat yogurt scones
สูตรภาษาไทย: สโกนโยเกิร์ตแป้งโฮลวีท

日本語のレシピ：全粒粉ヨーグルトスコーン
Youtube: สโกนโยเกิร์ตแป้งโฮลวีท, Whole wheat yogurt scones, 全粒粉ヨーグルトスコーン

 Whole Wheat Yogurt Scones

Makes 8 pieces

100 g ..................... Cake flour
100 g ..................... Whole wheat flour
35 g ....................... Granulated sugar
8 g ......................... Baking powder
1/4 tsp .................... Salt
60 g ........................ Unsalted butter, cold, cut into small pieces
50 g ........................ Plain yogurt
50 g ........................ Milk 
................................. Milk for brushing the scones

 Pour cake flour, whole wheat flour, sugar, salt and baking into a bowl, whisk to combine.

Put the butter into the bowl.
 Mix with your finger tips.

  Until fine crumbs formed.

 Pour the yogurt and milk into the bowl.
 Stir until fully moist.

 Remove from the bowl.

  Remove from the bowl, press to level the top. 
Fold the dough 6-8 times.

Press into 16 x 8 cm block.

 Cover and refrigerate for 2 hours.

 Preheat and oven to 190℃  
Line a baking sheet with baking paper or silpat.
Cut the dough into 8 pieces.

 Place on prepared sheet pan.
Brush with milk.

 Bake for 15 minutes.

Or until golden brown.

Whole Wheat Yogurt Scones