• 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


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

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

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

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

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

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

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

Serve with a thin layer of margarine and jam.


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