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.
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! - 07 Oct 2006 (Review from Allrecipes US | Canada)
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. - 28 Aug 2005 (Review from Allrecipes US | Canada)
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..... - 20 Jan 2010 (Review from Allrecipes US | Canada)