Yogurt scones
Allegra Wappler
Difficulty
Easy 👌15
min.
Preparation
20
min.
Baking
0
min.
Resting
Ingredients
| 350 g | flour |
| 3 tsp | baking powder |
| 70 g | sugar |
| ¼ tsp | salt |
| 90 g | butter (soft) |
| 135 ml | milk |
| 100 g | yogurt |
| dried cranberries (optional) | |
| 1 | egg yolk (optional) |
| flour for dusting |
Metric
Imperial
How-To Videos
Utensils
- oven
- large mixing bowl
- stand mixer or hand mixer with dough hooks
- baking sheet
- parchment paper
- cup or round cookie cutter
- pastry brush
- small bowl
Nutrition per serving
Cal
208
208
Protein
4g
4g
Fat
8g
8g
Carb
30g
30g
Step 1/3
- 350 g flour
- 3 tsp baking powder
- 70 g sugar
- ¼ tsp salt
- 90 g butter (soft)
- 135 ml milk
- 100 g yogurt
- dried cranberries (optional)
- oven
- large mixing bowl
- stand mixer or hand mixer with dough hooks
Preheat oven to 180°C/350°F (convection). Combine flour, baking powder, sugar, and salt in a bowl. Add soft butter and milk, then knead using a mixer with the dough hook attachment until a dough forms. Add yogurt. The dough will become sticky. Now continue to knead with your hands. If you like cranberries, add them now. With your hands, spread out the dough to approx. 2 cm-/0.75 in.-thick on a floured surface.
Step 2/3
- baking sheet
- parchment paper
- cup or round cookie cutter
Use a cup to cut out circles and place them on a baking sheet lined with parchment paper.
Step 3/3
- 1 egg yolk (optional)
- pastry brush
- small bowl
Brush egg yolk (whisked with some water) on the scones, if preferred. I don’t normally do that, so that the scones come out lighter. Bake at 180°C/350°F (convection) for approx. 20 - 25 min.
in Berlin