Delicious Recipes
Breakfast Yoghurt Scones
These yoghurt scones are the perfect kickstart to your day or lovely as a lunchtime treat. You can bake them in advance and they keep for up to 3 days stored in an airtight container. I love to serve them topped with a spoon of jam and a dollop of Glenilen yoghurt

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Ingredients
- 125 g Glenilen Natural Yoghurt
- 200 g plain flour
- 1 tsp bicarbonate of soda
- 20 g wheat bran
- 30 g honey
- 25 g butter
- 110 g dried fruit
- 70 ml buttermilk
- 1 egg, egg wash
Method
- Preheat your oven to 200C/180C fan.
- Line a tray with parchment paper & set aside.
- Into a mixing bowl, sieve in the flour and soda.
- To this add the bran and mix.
- Add the cubed butter and with clean hands, rub together to blend.
- At this stage, add the Glenilen Natural Yoghurt, honey& buttermilk.
- Mix to form a soft scone dough.
- Roll on a lightly floured surface to a thickness of 2“.
- Using a 3” round cutter, cut out 7 scones.
- Place on the lined tray and egg wash.
- Bake in the preheated oven for 20 minutes.
- Remove and allow to cool before serving.