Yogurt scones
"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 👌Ingredients
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
How to knead dough
How to separate eggs
Nutrition per serving
Step 1/3
- 58⅓ g flour
- ½ tsp baking powder
- 11⅔ g sugar
- ⅛ 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
- ⅛ 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.