Yoghurt Scone Bread
This scrumptious bread is good with anything from marmelade for a leisurely breakfast to roast beef and mustard on a sunday evening. Substitute the yoghurt for buttermilk and the oil with melted butter if you wish - either way works wonderfully.
Steps
Sift flour , salt , sugar.
Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring.
Place on an oiled baking tray and pat into a large round.
Bake on middle shelf of oven at 220c for 10 minutes then reduce heat to 180c and bake for 30 minutes more.
Ingredients
self-raising flour, salt, sugar, oil, yoghurt