Yogurt scones

Based on 31 ratings

Allegra Wappler

www.pinkeminze.de

“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. Want to share your own recipe with the world via Kitchen Stories? Send it to community@kitchenstories.com”

Difficulty

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

Ingredients

Servings:-12+
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)
egg yolk (optional)
flour for dusting
Metric
Imperial

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
Protein
4g
Fat
8g
Carb
30g

Step 1/3

  • 350 flour
  • 3 tsp baking powder
  • 70 sugar
  • ¼ tsp salt
  • 90 butter (soft)
  • 135 ml milk
  • 100 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.