We made ciabatta bread which went down a storm.
225g plain flour
3 teaspoons baking powder
1½ teaspoon salt
50g frozen butter
1 small egg
125ml plain yoghurt
150g crumbled feta cheese
2 spring onions, chopped, or herbs or chilli flakes (optional)
A little milk to glaze
- Preheat the oven to 200°C
- Sift flour, baking powder and salt through a fine sieve into a bowl.
- With your fingers, rub in the grated frozen butter until the mixture looks like breadcrumbs.
- Add the crumbled cheese and chopped spring onion.
- Whisk the egg into the yoghurt with a fork. Make a well in the flour mixture, add the liquid and stir again with a fork, making a soft dough.
- Gather the dough in well-floured hands and knead very lightly. On a floured surface, press out the dough with a rolling pin to not less than 1.25cm thick.
- Using a 5cm glass or ring cutter, firmly cut out the scones. Gather up the scraps, kneading them together to more scones.
- Transfer the scones to a well greased baking sheet. With a pastry brush wipe the tops of the scones with milk mixture.
- Cook in the oven for 10-12 minutes, or until well-risen and golden brown.
- Makes 6-8 scones depending on the size of cutter.
How I make yoghurt
2 cups whole milk
2 tablespoons plain greek yoghurt
- In a saucepan, over low heat bring the milk to a simmer. It will take around 15-20 minutes. The freshest milk will yield you better yogurt.
- Once it starts to bubble turn off the heat and set aside. You notice a skin has formed on your milk, that is normal.
- Let it cool down to 120 degree F.
- Once cooled whisk in the yogurt.
- Pour into a sterilized jar and tightly close the lid. • Line a deep bowl with a thick tea towel and place in the jar of yogurt. Wrap the jar up well in the towel and let it sit out in a warm part of your kitchen over night. (you can also use a thermous flask
- After this time, pop the jar in the fridge and let it get cold, roughly 2-3 hours. Once chilled your yogurt will be firm and thick in texture. (you could drain this through a muslin bag to get a greek style yoghurt, keep the whey for baking)
- Before you add anything, keep a couple of spoonfuls aside for the next batch. At this point you can add sugar, sweetener, honey, fruit and vanilla.
- Keep in the fridge for up to 3 weeks.