Now that I make my own yoghurt (using the Thermomix and Thermoserver), I have been looking for different ways to use it.  This morning, I wanted to make scones for morning tea.  I didn't have cream, and although I could have gotten "busy with the fizzy" and made myself some lemonade, I decided to try a recipe using baking powder.  Traditionally scones need a very light hand when mixing so that they stay light and fluffy, and if there's anything the Thermomix is not, is lighthanded.  There are a number of ways I've seen different Thermomixers attempt to mix things lightly; from kneading on reverse for a few seconds; using speed 1; to using Turbo a couple times.  I'm not sure which one is best, to be honest.  Different strokes for different folks I guess.

If you have a Thermomix, how do you mix things lightly?

Anyway, this recipe seemed to be a little more forgiving in the mixing department, even requiring a little kneading before pressing out, so I thought it might be a good one to try.  I was pretty happy with the results (the taste and texture was great) although not all of the scones rose as well as I'd hoped.  I still don't think I've got the light mixing thing down pat yet either, so if I come up with a better method, I'll be sure to update you.  In the meantime, here's the recipe for the yummy scones.

Yoghurt Scones

Ingredients

• 225 grams plain flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 25 grams granulated sugar
• 50 grams butter, cut into small pieces
• 75 grams sultanas, (optional)
• 125-150 ml natural yoghurt

Directions

1. Preheat the oven to 220ºC and line a baking sheet with baking paper.

2. Place the flour, baking powder, salt and sugar in the TM bowl, set the dial to lid closed and press the Turbo button 2-3 times to "sift" and mix the dry ingredients together. Add the butter and mix for approximately 5 seconds on speed 8 until the mixture resembles breadcrumbs.

3. Add the yoghurt and mix together for 5 seconds on speed 5. Add the sultanas, set the dial to lid closed and knead for 20 seconds to form a soft but not sticky dough. Roll out the dough to 1-2 cm thick and cut it into 10-12 rounds with a pastry-cutter.

4. Place the scones on the baking sheet and brush with a little additional yoghurt. Scatter with sugar and bake for 12-15 minutes, until they begin to brown on the top.

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