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
Print Recipe
5 from 2 votes

Yoghurt Scones

These have to be the best scones I have ever tasted!
Recipe Category: Baking
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

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This is my second submission to International Scone Week 2015.

What I blogged August 13:

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