Yogurt scones

Yogurt scones

Based on 50 ratings

"I like baking these scones for breakfast on the weekend. The children love them when they are fresh, warm, and straight from the oven onto their plates."

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
58⅓ g
flour
½ tsp
baking powder
11⅔ g
sugar
tsp
salt
15 g
butter (soft)
22½ ml
milk
16⅔ g
yogurt
dried cranberries (optional)
egg yolk (optional)
flour for dusting
MetricImperial

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

How-To Videos

why-kneading-is-so-important

How to knead dough

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal208
Protein4 g
Fat8 g
Carb30 g
  • Step 1/3

    • 58⅓ g flour
    • ½ tsp baking powder
    • 11⅔ g sugar
    • tsp salt
    • 15 g butter (soft)
    • 22½ ml milk
    • 16⅔ 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

    • 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.

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