Strawberry Yoghurt Scones

Strawberry Yoghurt Scones


34 people made this

About this recipe: A variation on traditional English sour cream scones. A good tip is to use a good quality yoghurt with plenty of fruit bits in it.

Bryan the baker

Serves: 6 

  • 220g (1,3/4 cups) plain flour
  • 4 teaspoons baking powder
  • 60g butter
  • 125ml (½ cup) strawberry yoghurt
  • 30ml (2 tablespoons) milk, or as needed

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Preheat oven to 220 C.
  2. 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 yoghurt all at once and mix briefly to form a soft dough.
  3. On a lightly floured surface, roll the dough out to 2cm in thickness.
  4. Dip a scone cutter or round biscuit cutter into some flour, and stamp out 12 scones. (You may have to re-roll the dough to get 12.)
  5. Place scones 4 cm apart onto baking sheets. Brush tops with milk.
  6. Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.

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