Friday 27 November 2015

My Mother's Sultana Yoghurt Scones.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Are you a scone person?

I think scones can sometimes be seen as boring. Especially when compared to something deep fried and drowned in a sugar syrup.

For me though, my mother's homemade scones have always been one of life's little pleasures. Not too sweet but perfect when freshly baked, they are something to smile about and be grateful for in these days full of darkness and grey cloud.

And seriously guys. What is there not to love about them? They can be baked in 30 minutes and are buttery, filled with sweet sultanas and bound together with yoghurt. Honestly, the yoghurt (I've also tried cream!) really comes into its own here - giving these scones a beautiful crumb and helping them slice delightfully well.

But how you choose to top them is up to you. I have been known to top them with whipped cream and jam in the past. This time though, I chose to spread them, hot out of the oven, with an olive oil spread (which I am addicted to!) and good old strawberry jam. Hot tea is of course, compulsory.

Scones, previously: Devon scones // Chocolate Orange Scones // Vanilla Bean Scones.

A Simple List of Ingredients:
1. Self-Raising Flour
2. Caster Sugar
3. Salt
4. Baking Powder
5. Unsalted Butter
6. Sultanas
7. An Egg
8. Milk
9. Plain Yoghurt
10. Demerara Sugar (to sprinkle)

Bismillah, let's begin! 

Pre-heat the oven to 22oC / Gas Mark 7. Grease a baking tray.

These scones will be done in 30 minutes (get the kettle boiling!) and honestly, the hardest bit is to rinse and soak the sultanas.

So, measure out 80 grams Sultanas. You can use any other dried fruit you like - maybe raisins or glace cherries? Or you can leave them out too.

Give them a rinse and soak in water for 10 minutes. That's the time it'll take you to get the next jobs done.

First one of which is to whisk together the dry ingredients in a bowl.

Into a large bowl, place 225 grams Self-Raising Flour.

Along with 40 grams Caster Sugar.

A pinch of Salt and 1/2 teaspoon Baking Powder.

Grab a whisk.

Whisk for 1 minute to get some lightness and air into your ingredients.

Next job, rub in our favourite ingredient.

Add 75 grams Unsalted Butter, cubed. It helps if the butter is cold.

Rub the butter into the flour mix until it resembles breadcrumbs.

By now, I'm sure it's been 10 minutes. Drain your sultanas and throw them in.

Whisk them in too.

Our dry ingredients are in, the butter has joined in as have the sultanas. It's time now for the final part of this recipe - the yoghurt! And milk. And, an egg.

Into a small bowl, crack in 1 large Egg.

To the egg, add 2 tablespoons Milk. I used semi-skimmed but any will do.

And finally, the star of these scones - 2 tablespoons Plain Yoghurt. I used plain but I'm sure a vanilla would be really good here too.

Grab a fork and give them a whisk.

Add the liquid to the large bowl slowly. You most likely will not need all of it.

Mix together until you have a soft but not too sticky dough.

Here's our dough - we only used about 2/3 of our liquid mixture.

Place the dough onto a lightly floured surface.

Roll or shape the dough to a 1 inch thick round.

 Like so!

Dip a 3 inch cutter in flour and then cut out your scones.

Place them onto your greased tray.

Keep going until all the dough has been used up.

We made six scones.

Yum. They already look good.

One last thing to do before baking - brush the tops of the scones with a little Milk.

And, sprinkle them with a little Demerara Sugar.

Sometimes, when you're brushing on the milk, little bits might go on to the tray.

Wipe them off the tray before baking otherwise they might burn in the oven.

Bake at 220C / Gas Mark 7 for 15 minutes until both bottoms and tops are golden brown.

To check, simply turn one over and have a look.

The scones are always best eaten fresh but they will keep in an airtight container for a few days. And, you can even freeze them!

I chose to spread mine with olive oil spread and strawberry jam.

I sliced them in half.

Slathered them with the spread.

And, dolloped on the strawberry jam.

These scones were amazing - light, buttery and the perfect accompaniment to a cup of tea! Bake them and share a picture with me!

Full Written Recipe:

My Mother’s Sultana Yoghurt Scones.

Prep Time: About 15 minutes.
Bake Time: About 15 minute.
Serves: Makes 6 large scones.

225 grams Self-Raising Flour
40 grams Caster Sugar
Pinch of Salt
½ teaspoon Baking Powder
75 grams Unsalted Butter, cubed
80 grams Sultanas, rinsed and soaked for 10 minutes
1 large Egg
2 tablespoons Milk
2 tablespoons Plain Yoghurt
Milk, to glaze
Demerara Sugar, to sprinkle

To Serve
Soft Butter
Strawberry Jam
A cup of your favourite Tea


Before baking, pre-heat the oven to 220C / Gas Mark 7. Grease a baking tray.

To make scone dough, place the self-raising flour, caster sugar, baking powder and salt into a large bowl. Whisk well for a minute – this will get some air into your dry ingredients.
Next, add in the butter. Rub in with your fingers until the mixture resembles breadcrumbs. Then, drain the sultanas and add to the bowl. Whisk in.
In a separate small bowl, whisk together the egg, milk and yoghurt. Add the liquid to the large bowl slowly. Mix together until you have a soft but not too sticky dough – we only added about 2/3 of the liquid.

To shape the scones, place the dough onto a lightly floured surface. Roll or shape to a 1 inch thick round. Cut the scones with a 3 inch cutter. Keep cutting until all the dough has been used up – we made six large scones.

To bake, brush the scones with milk and sprinkle on the Demerara sugar. Bake at 220C or Gas Mark 7 for 15 minutes until golden. You’ll know they’re done when the bottoms are golden too.

To serve, slice in half. Spread each half with soft butter and strawberry jam. OR, dollop each half with whipped cream and jam on top! Enjoy with tea! 

This Time One Year Ago:
Moroccan Chicken Casserole - a warming one-pot wonder flavoured with cumin, smoked paprika and olives.

This Time Two Years Ago:
Besan Laddoo - a recipe for gram flour sweet treats that will  make your house smell amazing and satisfy any methai craving.

This Time Three Years Ago:

Keep me in your duas please, and enjoy your scones,


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