Yena Mgobhozi’s ‘Wholemeal Scones’

Preparation time: 15 minutes 

Baking time: 15- 20 minutes 

Servings: 12 scones 


  1. Preheat oven to 200°C and lightly grease a baking tray.
  2. Whisk together egg, vanilla and yoghurt. In a separate bowl mix together the rest of the ingredients. Gradually add in all the flour mixture to wet ingredients until a soft and sticky dough is formed.
  3. Tip the dough on to a floured surface, roll it out to approximately 2cm in thickness. Then using a cookie cutter cut out circles. Repeat this until you have used up all your dough.
  4. Place scones on prepared tray and bake for 15-20 minutes until cooked.
  5. Remove from the oven and brush the tops with melted butter before serving.


  • 1 extra large egg

  • 1 tsp vanilla essence

  • 1 cup plain yoghurt 

  • 2 cups Eureka Mills whole meal flour

  • ½ tsp salt

  • 1 Tbsp baking powder

  • ½ tsp bicarbonate of soda

  • 2 Tbsp brown sugar

  • ¼ cup raisins, packed

Savoury Recipe Book