Yoghurt Scones Recipe

200 g/7 oz plain (all-purpose) flour
25 g/1 oz rice flour
10 ml/2 tsp baking powder
A pinch of salt
15 ml/1 tbsp caster (superfine) sugar

50 g/2 oz butter or margarine

150 ml plain yoghurt

Method:

Mix together the flours, baking powder, salt and sugar. Rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the yoghurt to make a soft but not sticky dough. Roll out on a floured surface to about 2 cm or 3/4 in thick and cut into 5 cm/2 in rounds with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for about 15 minutes until well risen and golden brown.