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Makes 12 small scones

160 g 1 cup (250 ml) wholewheat flour

120 g 1 cup (250 ml) cake flour

12 g 1 tbsp (15 ml) baking powder

50 g 1 egg, beaten

250 g 1 cup (250 ml) plain low-fat yoghurt

50 g ¼ cup (60 ml) sunflower oil


1. Preheat oven to 180 C. Lightly grease a baking tray and dust with a little cake flour.

2. Mix flours and baking powder in a mixing bowl. Beat egg, yoghurt and oil together.

3. Stir egg mixture into the flour until it just forms a soft dough.

4. Gently press dough out onto a lightly floured surface to about 2 cm thick. Take care not to handle the dough too much.

5. Cut out scones using a small cookie cutter or water glass. Dip the cutter or glass in extra flour if necessary.

6. Place scones on baking tray. The left-over dough can be pressed together and cut into more scones.

6. Bake for 15-20 minutes or until golden brown and cooked.

7. Serve with a thin layer of margarine and jam.



1. A pinch of cayenne pepper or paprika can be sprinkled on top for a savoury scone.