Why Yogurt Scones?
On a recent trip to Bali, amongst all the delicious and intriguing Indonesian cuisine I was introduced to a fantastic health food shop/ bakery in Ubud.
Bali Budda is an organic shop and café which while producing delicious baked goods from chocolate croissants, Spanish potato cakes and cinnamon scrolls (all made with local ingredients by locals in a modern kitchen across the road), is also an organization that has helped incorporate organic farming, recycling and healthier living in the local area.
I would start every morning in Ubud with a bicycle ride through the markets and up to Bali Budda where I would enjoy a tea, fruit juice and a freshly baked delight.
This is my version of Bali Buddha’s yoghurt scones. While they were called scones, I would describe them more as muffin ‘tops’ (the best part of the muffin). This recipe uses brown palm sugar, which forms small caramel clusters throughout the scones while baking, making them utterly delicious.
Ingredients
1 teaspoon dried active yeast
60ml tepid water
150g brown palm sugar, (use brown sugar as a substitute)
100g large raisins, soaked in warm water
2 1/2 cups plain flour, sifted
2 tablespoons wheat bran
1 teaspoon baking soda, sifted
1 teaspoon salt
65g butter, melted
100g natural yogurt
2 eggs
Method
Preheat oven 180°C. In a small bowl mix the yeast, a pinch of palm sugar and the tepid water. Leave to stand for 5-10 minutes or until the yeast is foamy.
In a large bowl mix together the flour, wheat bran, baking powder and salt. Roughly chop the palm sugar and fold it through the flour.
Drain and add the raisins and yeast to the flour.
In a separate bowl whisk together the yogurt, butter and eggs. Fold the egg mixture into the flour until just combined.
Line a baking tray with greaseproof paper and with a medium sized ladle spoon the scones evenly on the tray.
Bake for 10-15 minutes or until golden.
Serve along side your morning tea or coffee.
Makes 8
Bon Appetite
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