Yoghurt “scones” and 1001 other uses

I made these mainly because I didn’t believe that they could work.

Only three ingredients. Seriously. (ok there’s jam too)

Having been to a rather delicious event to celebrate 1000 Ways to love your TOTAL which launches online tomorrow, I had a delightfully full fridge…of yoghurt. I wanted to bake something with it, but I didn’t want to go down the normal cake-with-yoghurt-in route so I did a search for “yoghurt biscuit recipes” and these came up. As you can see, they are a biscuit in the American sense and are actually something of a cross between a scone, a profiterole and a dough ball.  I shall call them Yoghurt Puffs and you can consider them number 1001 in the list.

I used the yoghurt from a Rasperry and Pomegranate Total Greek 0% Split-pot and then used the jam bit of it to fill the Puffs. Next time I would be tempted to sweeten the yoghurt a bit, as without the jam they were very savory tasting. However, I think this is a recipe definitely worth playing more with.

Puff, dough ball, profiterole, scone, biscuit. You decide.

Yoghurt Puffs 
(From Circle-B Kitchen and Kirbie Cravings)

3 cups (375g) self raising flour (or in my case plain flour and + 4tsp baking powder + 1tsp salt)
2 tsp salt 
2 1/2 cups (500g) Yoghurt – I used Total Greek 0% from their new Raspberry and Pomegranate split-pot 

Preheat oven to 350f / 180c / Gas Mark 4 as it’ll only take a moment to make these
Sift the flour and salt into a bowl and make a well in the centre
Pour the yoghurt (sweetened if you desire) into the well.
Mix well until a dough is formed (you might need to add flour if it’s too sticky)
Flour surface and roll out until 1 inch thick.
Cut out into 2p piece sized rounds (I use the lid from a spice pot!). You could go for bigger rounds but I found the bigger ones were a bit too doughy in the centre and I love how cute the little ones are.
Put onto a greased baking tray and brush with milk.
Cook for about 10mins or until puffed up and turning golden brown
When cooled cut a slit in them , fill with jam, sprinkle with icing sugar and serve.

Thanks to Total Greek for inviting me to their blogger event and for the yoghurts. You can find lots of other idea on their website