When I was pregnant with my second daughter I developed a sensitivity to cow's products. This lead to me drinking goats milk, and soon I was hooked. I am okish with cow's stuff now (in moderate doses) but I still drink goats milk by choice, and particularly love goats yoghurt.
When my hubbie and I got in from a rather lovely walk in the woods today, I felt inspired to bake, and made these goats yoghurt scones. They are the quickest and easiest scones you will ever make, and are not bad tasting for something that is just thrown together. In fact, being as quick and light as you can with this mixture will make the scones much lighter and tastier.
350g (12oz) self-raising flour
100g (4oz) golden caster sugar
85g (2¾oz) cold butter
tiny pinch salt
200ml (1 US cup) goats yoghurt
Two lightly greased baking trays
Moderate oven preheated to 180 (350, gas Mark 4)
1. Measure out the flour, salt and sugar in a large bowl.
2. Chop the butter up into small cubes and stir into the mixture.
3. Rub the butter into the flour and sugar mixture using your fingertips until well combined and looking like fine crumbs.
4. Make a well in the centre and add the yoghurt, stirring it in initially with a knife, and then using your fingers to bring the mixture together to form a soft dough.
5. Roll out onto a lightly floured surface to about 2.5cm (1in) thick, making sure this is even all the way round.
6. Using a cutter 7cm (2¾in) diameter, cut out rounds, and place on a lightly greased baking tray and bake for 12 - 15 minutes until risen and lightly golden on top.
7. Remove from oven and cool on a rack.
I'm crazy about yarn, Scotland, food, my husband and my three girls, and I live in a perpetual state of organised chaos. Some just call it creativity.