A variation on traditional English sour cream scones. A good tip is to use a good quality yogurt with plenty of fruit bits in it.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
12 scones
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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 yogurt all at once and mix briefly to form a soft dough.

  • On a lightly floured surface, roll the dough out to 1 inch in thickness. Dip a 3-inch cutter into some flour, and stamp out 12 scones. (You may have to re-roll the dough to get 12.) Place scones 2 inches apart onto baking sheets. Brush tops with milk.

  • Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.

Nutrition Facts

222 calories; protein 4.6g 9% DV; carbohydrates 32.4g 10% DV; fat 8.2g 13% DV; cholesterol 22.2mg 7% DV; sodium 390.9mg 16% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/30/2007
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! Read More
(28)

Most helpful critical review

Rating: 3 stars
05/05/2008
The texture was great but they ended up really bland-even after I sprinkled sugar on the tops. I followed the suggestions and added berries to the dough but even that didn't help out with the sweetness enough. Next time I'll add 1/3 cup of sugar to the mix and see how they turn out. Read More
(7)
33 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 7
Rating: 5 stars
07/30/2007
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! Read More
(28)
Rating: 4 stars
08/28/2005
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. Read More
(12)
Rating: 4 stars
01/21/2010
Scones are usually served with jam and fresh cream the fact that some people say that they are bland means that they didn't serve them the correct way!!! With Strawberry scones try using strawberry jam and you will see that it all blends in together..... Read More
(10)
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Rating: 3 stars
05/05/2008
The texture was great but they ended up really bland-even after I sprinkled sugar on the tops. I followed the suggestions and added berries to the dough but even that didn't help out with the sweetness enough. Next time I'll add 1/3 cup of sugar to the mix and see how they turn out. Read More
(7)
Rating: 5 stars
06/28/2008
I liked the recipe. It was one of the best I have made. My husband likes things on the sweeter side so I made a glaze with powdered sugar the strawberry yogurt and vanilla, butter and a little strawberry jam to jazz up the strawberry flavor. I am quite pleased with this recipe and will make it again with other flavors. Read More
(6)
Rating: 1 stars
02/04/2011
I made these Scones tonight and they were not good at all. I needed a recipe that used Strawberry yogurt since I had a lot leftover so I chose this one. I read the reviews before making them so I checked the batter prior to baking them. I made the Scones by the recipe and tasted the batter it was bland and not sweet. I then added 4 Fresh Strawberries and 2 extra Tbsps of Sugar then crossed my fingers. The additions made no difference at all the Scones turned out like yogurt flavored muffins with no sweetness or flavor. I won't be making this again! Read More
(6)
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Rating: 5 stars
03/01/2011
I don't understand why people want a super sweet scone; it's a SCONE not shortcake! This was a super easy recipe although I did change it a tad; I used 6 oz. yogurt and only 2 1/2 tsp. baking powder. The extra 2 oz. yogurt didn't seem to affect the recipe except that the inside were just a bit too moist (I think next time I will bake them for 12 mins. instead of just 10) and the scones still rose to a nice size despite using less B.P. I think for not using any eggs OR sugar this recipe is really good! The texture (other than the slightly-too-moist issue) was really pleasant too. With jam... without jam... That is the question! Read More
(6)
Rating: 4 stars
04/18/2006
I really liked these... you could only taste the strawberry yogurt slightly- it wasn't too overpowering but it was definitely there. Not amazing good still very good and very simple (great if you didn't have any eggs like me!) Read More
(6)
Rating: 3 stars
06/22/2007
Not bad but could be made better. I suggest using only 2 and a half teaspoons of baking powder (the suggested 4 makes it taste acrid!) Use only thick good quality yoghurt - Greek style is best. Add a couple of tablespoons of honey too. For fan ovens 190 Celsius is a much better cooking temperature or they will burn. More cakey than scone-like texture but could be amazing with these tweaks to the recipe! Read More
(3)
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