Yogurt Scones
Preparation time
Cooking time
Total time
There are many scone recipes - those handed down through the family and those created by our well-known cooks. This is a recipe that works well for me. Do use some yogurt that has some fat content, not fat free. You could add 50 gr raisins or currants if you like a fruity version! Serve with some really good butter and homemade jam if possible.
Recipe type: Cake
Cuisine: British
Serves: 8
  • 200 gr plain flour
  • 2 tsps baking powder
  • 50 gr butter
  • 25 gr sugar
  • 1 egg (approx 50 ml) made up to 150 ml with plain yogurt
  • pinch of salt
  1. Preheat your oven to 220C/Gas Mark 7. If you are using a Pepita fireclay plat, pre-heat for at least 30 minutes
  2. Sieve the flour and baking powder into a mixing bowl. Rub the butter in with your fingertips as if you were making pastry.
  3. Add the sugar and salt.
  4. Add the egg and milk mixture. You will have a soft but not sticky dough. If it is very dry, add a very small amount of water.
  5. Bring the dough together and turn it out onto a floured surface. Press lightly - it should be no less than 1.5 cm thick.
  6. Cut the scones out with a 5 cm cutter. Gather the remainder of the dough together and cut further scones out.
  7. Place on a baking sheet or take the fireclay plate out of the oven with oven gloves, place a piece of baking parchment on top and then the scones.
  8. Bake for 12-15 minutes until the scones are golden brown. Check after 10 minutes they may be ready earlier depending on your oven
  9. Cook a little before serving.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2015/03/31/baking-the-perfect-crust/