Yoghurt Scones | International Scone Week

I am not one for idly waiting around. I need to feel like I am busy all of the time. To this end, I often make more than one recipe at a time which is why I can never work out how long one dish takes me to make. I also have WordPress on my phone so that when Dave is watching something on TV that I’m not interested in, I can type up blog posts. The other day while waiting for a friend, I set up the WiFi Hotspot at the shopping centre on my new smart phone. As she still had not arrived after that was done I decided to add myself to Instagram. I’m very new to it, and must say it’s quite fun. I have started off by growing my followers organically, but if you would like to follow me, that would be great. The other thing that would be great is if you would make these yoghurt scones. These are by far the best scones I’ve ever made and I am sure you will agree once you taste them. I think the yoghurt I used made them so good. I only use a thick Greek style yoghurt and if you have some idly doing nothing in your fridge, then use it to make these scones.

Yoghurt Scones
Yoghurt Scones
Print Recipe
5 from 2 votes

Yoghurt Scones

These have to be the best scones I have ever tasted!
Recipe Category: Baking
Makes enough for: 8 scones
All Rights Reserved: Adapted From Brian Turner's Favourite British Recipes page 184


  • 450 g self raising flour, plus extra for dusting
  • 1 pinch fine salt
  • 115 g fructose
  • 15 g cold butter, cubed
  • 235 g thick yoghurt
  • 15 mls milk, plus extra for glazing


  • Preheat the oven to 200° Celsius
  • Sift the flour and the salt into a large bowl
  • Add the fructose
  • Rub in the butter until you have a fine texture
  • Make a well in the centre and add the yoghurt and the milk
  • Mix with your hands to form a dough
  • Turn out onto a floured surface
  • Shape into a large disc, 2cm thick
  • Cut into 8 (like you would a cake)
  • Place the scones onto a lined baking tray
  • Brush the tops with milk
  • Bake for 25 minutes
  • Remove from the oven and leave to cool on a wire rack

Click on the links for conversions and notes.

This is my second submission to International Scone Week 2015.

What I blogged August 13:

Lavender and Lime Signature

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27 thoughts on “Yoghurt Scones | International Scone Week

  1. Oh, love the idea of using yogurt – must give this a try – thanks Tandy.

  2. Usually the simpler the recipe, the better the scone.
    Hope to get into the kitchen tomorrow for Scone week.
    Have a wonderful day.
    🙂 Mandy xo

  3. Glad you are on the IG bandwagon! And these scones look lovely, Tandy! I have a coworker who makes mayo biscuits – just mayo and flour and a tad bit of milk – he swears the mayo is magical – but I prefer your use of yogurt in these!

  4. I enjoy baking with yoghurt and haven’t tried it in scones before. I’ll have to give this a try. I already found you on Instagram and am also new to it as well. All these scone recipes and photos have me wanting to bake for days!

  5. I love using yogurt in baked goods but would have never thought to do so with a scone. Hmmm… Scones are generally full of butter and cream (which is why I LOVE them so much), but I feel myself itching to bake a scone with yogurt now!

    I need to sign up for Instagram, but haven’t prioritized my time to do so. I will be sure to follow you when I do!

  6. They look great. I always used to make or buy flavoured ones but my children love plain ones so I really need to have a go at making some soon.

I would ♥ to hear from you (comments will be visible when I reply)

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