Yoghurt Scone Bread: A Taste of Home

The scent of freshly baked bread has always been my culinary comfort. I still remember my grandmother’s kitchen, filled with the warm aroma of her own simple, yet incredibly satisfying, breads. This Yoghurt Scone Bread evokes that same sense of home. It’s rustic, unfussy, and incredibly versatile, perfect for slathering with homemade jam or serving alongside a hearty stew. This is the kind of bread that creates memories.

Recipe Overview

• Prep Time: 13 minutes
• Cook Time: 40 minutes
• Total Time: 53 minutes
• Servings: Varies (depending on slice thickness)
• Yield: 1 loaf
• Dietary Type: Vegetarian

Ingredients

• 1000 ml self-raising flour
• 2 ½ ml salt
• 15 ml sugar
• 30 ml oil (vegetable, canola, or light olive oil)
• 450-500 ml yoghurt (plain, full-fat or low-fat)

Equipment Needed

• Large mixing bowl
• Measuring spoons and cups
• Baking tray
• Oven

Instructions

1. Preheat your oven to 220°C (425°F). Ensure the middle shelf of the oven is free.

2. In a large mixing bowl, sift together the self-raising flour, salt, and sugar. Sifting ensures there are no lumps in the flour, resulting in a lighter, airier bread.

3. Make a well in the center of the dry ingredients.

4. Pour in the oil. This adds richness and moisture to the bread.

5. Gradually add the yoghurt, mixing with a cutting motion rather than stirring. Use a knife or pastry blender to “cut” the yoghurt into the flour mixture. This technique helps prevent overmixing, which can lead to a tough bread. Start with 450ml of yoghurt and add more, a little at a time, until a soft dough forms. The amount of yoghurt needed will vary depending on the flour and the type of yoghurt used.

6. The dough should be soft and slightly sticky. Be careful not to overwork it.

7. Lightly oil a baking tray to prevent the bread from sticking.

8. Place the dough onto the oiled baking tray.

9. With lightly oiled hands, pat the dough into a large round, resembling a giant scone. Aim for a thickness of about 1-1.5 inches.

10. Bake on the middle shelf of the preheated oven at 220°C (425°F) for 10 minutes. This initial blast of high heat helps the bread rise quickly and creates a lovely crust.

11. After 10 minutes, reduce the oven temperature to 180°C (350°F) and continue baking for 30 minutes more. This allows the inside of the bread to cook through without burning the outside.

12. The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also insert a toothpick into the center; it should come out clean.

13. Remove the bread from the oven and let it cool slightly on the baking tray before slicing and serving.

Expert Tips & Tricks

• Don’t overmix: Overmixing develops the gluten in the flour, resulting in a tough, dense bread. Use a light hand and mix only until the ingredients are just combined.
• Yoghurt variations: Feel free to experiment with different types of yoghurt. Greek yoghurt will result in a slightly tangier and denser bread.
• Add-ins: Get creative with add-ins! Consider stirring in chopped herbs (rosemary, thyme, or chives), cheese (cheddar or parmesan), or dried fruit (raisins or cranberries) for added flavor and texture. Add these to the dry ingredients before adding the yoghurt.
• Temperature control: Oven temperatures can vary. Keep a close eye on the bread while it’s baking and adjust the temperature if needed to prevent burning. If the top is browning too quickly, cover it loosely with foil.
• Make Ahead: You can prepare the dough ahead of time, wrap it in plastic wrap, and store it in the refrigerator for up to 24 hours. Let it come to room temperature slightly before baking.

Serving & Storage Suggestions

This Yoghurt Scone Bread is incredibly versatile and can be enjoyed in many ways. Serve it warm with:

• A generous slathering of butter and your favorite jam or marmalade.
• Alongside a hearty soup or stew.
• As a base for sandwiches with fillings like roast beef and mustard, ham and cheese, or avocado and tomato.
• Toasted and topped with poached eggs and hollandaise sauce for a brunch treat.

Storage:

• Room Temperature: Store the bread in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to 5 days.
• Freezer: To freeze, slice the bread and wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating:

• To reheat, wrap the bread in foil and bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until warmed through. You can also reheat individual slices in a toaster oven or microwave.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	280 kcal	14%
Total Fat	8g	10%
Saturated Fat	2g	10%
Cholesterol	5mg	2%
Sodium	450mg	19%
Total Carbohydrate	45g	16%
Dietary Fiber	2g	7%
Sugars	4g	8%
Protein	7g	14%

Variations & Substitutions

• Buttermilk Scone Bread: Substitute the yoghurt with buttermilk for a slightly tangier flavor. Use the same amount (450-500ml) as specified in the recipe.
• Cheese and Herb Bread: Add 1 cup of grated cheddar cheese and 2 tablespoons of chopped fresh herbs (such as rosemary, thyme, or chives) to the dry ingredients before adding the yoghurt.
• Sweet Scone Bread: Increase the sugar to 30ml for a sweeter bread. You can also add ½ cup of dried fruit (such as raisins, cranberries, or chopped apricots) to the dry ingredients.
• Whole Wheat Yoghurt Bread: Substitute half of the self-raising flour with whole wheat flour for a nuttier flavor and added fiber.
• Dairy-Free Option: Use a plant-based yoghurt, such as soy, almond, or coconut yoghurt.

FAQs (Frequently Asked Questions)

Q: Can I use plain flour instead of self-raising flour?
A: If you only have plain flour, add 4 teaspoons of baking powder to every 500ml of plain flour.

Q: My dough is too sticky. What should I do?
A: Add a little more flour, one tablespoon at a time, until the dough is easier to handle. Be careful not to add too much flour, as this can make the bread tough.

Q: Can I freeze this bread?
A: Yes, you can freeze this bread. Slice it and wrap each slice individually in plastic wrap, then place the wrapped slices in a freezer bag. It will keep for up to 3 months.

Q: How do I know when the bread is done?
A: The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also insert a toothpick into the center; it should come out clean.

Q: Can I bake this bread in a loaf pan?
A: Yes, you can bake this bread in a loaf pan. Grease and flour the loaf pan before adding the dough. The baking time may need to be adjusted slightly; check for doneness after 35 minutes.

Final Thoughts

This Yoghurt Scone Bread is a simple yet satisfying recipe that is sure to become a staple in your kitchen. Its versatility and ease of preparation make it perfect for any occasion, from a quick breakfast to a comforting dinner accompaniment. Don’t be afraid to experiment with different variations and add-ins to create your own signature loaf. I encourage you to give this recipe a try and share your creations and feedback. Enjoy!