I love scones so when I saw a recipe using yogurt instead of milk I was intrigued. Could they really be as good as the traditional scones?
These scones have a more fluffy and doughy texture compared to traditional scones. We added sultanas but other sweet additions such as dates, or dried cranberries would also work a treat. Our whole family preferred these yogurt scones compared to the standard recipe we normally use and even little Miss 3 ate hers so that has to be a win for this recipe!
The recipe below is what was tested, it has been adapted from this recipe. These taste amazing eaten warm, straight from the oven but can be eaten cold. Test it for yourself and let us know which is your winner: Yogurt or traditional milk scones.
Baking Test: Yogurt Scones
This recipe uses gluten-free flour but regular or wholemeal flour will work just as well.
- 2 cups Gluten Free Self Raising Flour (or add 2 tsp of baking powder to plain flour)
- 1/4 teaspoon salt
- 2 tablespoons raw sugar, plus a little extra if you want to sprinkle some on top
- 1/4 cup butter, cut into small pieces
- 1/2 cup sultanas
- 3/4 cup natural or greek yogurt plus extra for brushing
- Preheat the oven to 425°F or 220°C
- Line a baking sheet with silicone or parchment paper
- Sift together the flour, salt, and sugar.
- Rub in butter into the dry ingredients until it resembles crumbs.
- Stir in the sultanas.
- Make a well in the center and add the yogurt.
- Mix with a knife into a soft dough.
- Turn the dough out onto a lightly floured board and knead gently for 30 seconds to smooth the underside.
- Roll or press the dough to a thickness of 1/2 inch into a square/ rectangle and cut it into approx 12 squares with a knife.
- Place the scone squares on the baking sheet leaving some space between each square.
- Brush with yogurt and sprinkle some extra brown sugar if desired.
- Bake for 12 to 15 minutes, or until the scones begin to brown on the top.
Serve with butter, or cream and jam. This is the perfect snack to go with your cup of tea!