Fruit Yoghurt Scones

    30 minutes

    Did you know you can make scones with yoghurt instead of sour cream? Use a good quality yoghurt with bits of fruit in it.

    40 people made this

    Serves: 6 

    • 1 3/4 cups (200g) plain flour
    • 4 teaspoons baking powder
    • 60g butter
    • 1/2 cup (125ml) strawberry yoghurt
    • 2 tablespoons milk, or as needed

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 220 degrees C.
    2. Sift the flour and baking powder into a large bowl. Using your fingers, rub in the butter until the mixture resembles a crumbly texture. Add the yoghurt all at once and mix briefly to form a soft dough.
    3. On a lightly floured surface, roll the dough out to 2cm in thickness.
    4. Dip a scone cutter or round biscuit cutter into some flour, and stamp out 12 scones. (You may have to re-roll the dough to get 12.)
    5. Place scones 4 cm apart onto baking sheets. Brush tops with milk.
    6. Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.
    7. .

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    Reviews and Ratings
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    Reviews in English (32)


    Made these on Sunday for brunch, interesting use of spare yoghurt I had and really delicious.  -  02 Dec 2012


    I really like this scone recipe (and I have tried quite a few scone recipes). I have used strawberry yogurt and raspberry yogurt, and my family has decided they like the raspberry better. Some others have mentioned dryness. What I do is start with a cup and 1/4 of flour, then add the yogurt and I add the milk to the mix, also. If I need more flour, I add just a little until there is a workable dough. Scones shouldn't be overworked, though, so I pat the dough instead of kneading it, then use a biscuit cutter to make my shapes. Thanks for the great recipe! PS I do reduce bkg pdwr to 2 tsps., four seems a little much!  -  07 Oct 2006  (Review from Allrecipes USA and Canada)


    I usually won't make anything that does not have a 5-star rating, much less something that hasn't even been rated yet, but I decided to try these because they looked interesting. These scones are good, with a great scone texture. I was all out of butter, so I used 1/8 cup of I Can't Believe it's not Butter and 1/8 cup of Crisco. I also only had the thick and creamy Yoplait yogurt. None of this seemed to have a bad effect. I was hoping for a more strawberry tasting scone, but it could have been the yogurt. Also, the dough was really strange and difficult to deal with and I only got 11 biscuits with the dough 1/2 inch thick.  -  28 Aug 2005  (Review from Allrecipes USA and Canada)