Makes one large scone loaf or 12 individual scones
1/2 oz / 12 g fresh yeast or 1/2 tablespoon dried yeast +1 teaspoon sugar
3 fl oz / 80 ml sour low-fat milk or low-fat yogurt
1/2 pint / 250 ml warm water
1 lb / 400g wholemeal flour
salt to taste
Mix the water and milk / yogurt together, crumble the fresh yeast into the liquid or mix in the dried yeast and sugar. Keep warm until the yeast is working well.
Mix all the dry ingredients together.
Slowly, mix the flour into the liquid until a uniform dough is formed.
Knead for 10 to 15 minutes into a stiff dough.
Leave in a warm place for one hour when it should double in bulk.
Form the dough into a ball but don't knead again. Place on a greased tray. For individual scones, form the dough into 12 small balls on a greased tray.
Cover the dough with an oiled polythene sheet and keep warm until the dough has risen again.
Bake in a preheated oven, gas mark 7, 425F, 220C for 45 minutes or until done ( check with a skewer ). Individual scones will not need as long as this. 20 -30 minutes should be sufficient.