Adding a simple ingredient from the fridge can transform scones from dense and bread-like into tall, fluffy treats. Yoghurt, when combined with baking powder, triggers a reaction that creates extra air pockets, resulting in a lighter texture.
Why Yoghurt Works
Amy Reid, a Scottish baker and founder of Baking With Granny, explains: "Yoghurt isn't always used in traditional scone recipes, but it works wonderfully here. The acidity in the yoghurt reacts with the raising agents to help produce a lighter, softer scone." Plain yoghurt works best, but soya or coconut yoghurt is also effective. Buttermilk or sour cream can be used similarly.
The acid in yoghurt reacts with baking powder to generate additional air pockets in the dough while baking. This helps scones rise higher and maintain a light consistency, ensuring a tender texture. Yoghurt also adds moisture and fat, preventing dryness and contributing to a superior crumbly texture.
Recipe for Perfect Scones
Ingredients: 450g self-raising flour, two teaspoons baking powder, 50g margarine or butter, 50g caster sugar, 200ml milk, 100ml plain yoghurt, pinch of salt.
Method: Preheat oven to 220°C (200°C for fan ovens or gas mark 7). Grease two baking trays. Sift flour, salt and baking powder into a large bowl, stir, then add sugar. Rub margarine or butter into dry ingredients until sandy. Combine milk and yoghurt in a small bowl, whisk, then pour into a well in the dry mix. Gently bring together with clean hands to form a dough, handling delicately to retain air.
Dust a work surface with flour, turn out dough, and press into a round about 2-3cm thick. Use a biscuit cutter to stamp out scones, reshaping dough until all used. Arrange on trays and rest for 10 minutes to improve texture. Brush tops with extra milk, then bake for 10 minutes. Smaller scones may need less time. Once done, enjoy warm for best results.
