Yogurt Scones Recipe

We had friends over for brunch on Sunday, and Maxence went out in the morning to the charcuterie shop, cheese shop, and bakery. He came back with a basketload of ready-to-eat goodies — bone-in ham and duck terrine and eggs in aspic and cheese and freshly baked bread — that we served with a simple green salad topped with toasted pumpkin seeds.

And for the sweet part of the brunch (there must be a sweet part to a brunch, otherwise it’s just lunch), I baked scones, using my favorite recipe, which is simple and quick, and calls for ingredients I always have on hand.

These scones are delicious plain, but you can add whichever flavoring you like:

  • spices, such as vanilla, cinnamon (I use fresh cinnamon from Cinnamon Hill), ginger, roasted lemon zest powder, cardamom…
  • dried fruits, such as blueberries, cranberries, or raisins (if using larger fruits such as apricots or figs, dice finely)
  • nuts, finely chopped, such as almonds, hazelnuts, pecans, walnuts…
  • citrus zest, freshly and finely grated
  • orange flower water, not too much for a subtle, non-soapy flavor
  • chopped or grated chocolate

I baked the scones earlier that morning, and put them back in the oven for a few minutes to reheat before serving, with butter and creamy honey.

About the cinnamon I use

I am in love with the fresh cinnamon I order from Cinnamon Hill, a small company that specializes in sourcing and selling the highest-quality, freshest cinnamon from Sri Lanka and Vietnam (ordinary cinnamon usually comes from China or Indonesia). I get whole sticks, and grate them with the beautifully crafted (and highly giftable!) cinnamon grater that Cinnamon Hill has designed. Truly, you don’t know what cinnamon tastes like until you’ve tried freshly harvested, freshly grated, top-grade cinnamon, and it makes an amazing difference in this recipe.

Yogurt Scones

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Yogurt Scones Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Makes 8 small scones

Yogurt Scones Recipe


  • 220 grams (1 2/3 cup) flour
  • 25 grams (2 tablespoons) sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 55 grams (1/4 cup) unsalted butter, chilled and diced
  • 125 ml (1/2 cup) plain yogurt (not fat-free)
  • 2 tablespoons plus 1 teaspoon milk (not fat-free)
  • Your choice of flavoring (optional)
  • 2 teaspoons homemade vanilla extract
  • 1 teaspoon ground spice of your choice, such as cinnamon (I use fresh cinnamon from Cinnamon Hill)
  • 1 teaspoon finely grated citrus zest
  • 2 to 3 tablespoons finely diced dried fruits
  • 2 to 3 tablespoons finely chopped nuts
  • 2 teaspoons orange flower water
  • 2 to 3 tablespoons chopped or grated chocolate


  1. Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicon baking mat.
  2. In a medium bowl, combine the flour, sugar, baking powder, and salt. If you're using vanilla extract, spices, or citrus zest, add them in now.
  3. Dice the butter and blend it into the dry ingredients using a fork or pastry cutter, until no visible lump of butter remains.
  4. Blending
  5. Stir in the yogurt, 2 tablespoons milk, and any dried fruits, nuts, orange flower water, or chopped chocolate you want to use.
  6. Yogurt added
  7. Turn the dough out onto the counter and knead gently just a few times to form a ball. Handle the dough as lightly as you can and avoid overmixing, or the scones will be tough.
  8. Ball of dough
  9. Pat the dough into a round, about 12 cm in width and 3 cm in thickness (about 5 inches in width and 1 inch in thickness). Brush the top with the remaining teaspoon milk and sprinkle with sugar.
  10. Patted
  11. Slice into 8 wedges with a knife or dough cutter.
  12. Divided
  13. Place the wedges on the prepared baking sheet, giving them a little space to expand.
  14. On baking sheet
  15. Bake for 15 to 20 minutes, until the scones are set and nicely golden.
  16. Serve warm, with an assortment of spreads, such as butter, clotted cream, jam, honey, nut butter, apple butter, maple syrup...

Yogurt Scones

This post was originally published on February 10, 2004.

  • I’m going to make these right now!

  • YuMei

    Today I was searching for picture of polenta on the internet. Then I run into your homepage. I couldn’t stop reading all your articles. You have made very great site!
    I am also very surprised that we have so much in common. I am also a software engineer and working in a small crm software company in Holland. And I love cooking!
    I am Taiwanese. When I was still living in Taiwan, I didn’t even know how to cook a meal (I have a very good mother and a sister who had studied dietetics. And there are so many cheap, but great restaurants near by. So cooking was never a word in my head)
    Since I move to holland to live with my bf (now my husband). I start to fight with all unknown ingredents and try to make my home town delights.
    On my book shelf are already more cookbooks than computer books. After dinner, I am still looking for what’s nice for tomorrow, much to my husbands horror. Since I moved to Holland to live with him, he gained 13 kgs, bcos of my cooking.
    Now I am learning french. Hope one day I could take some cooking course in paris.
    I am so happy that I have one more good homepage I can visit every day. Keep up with the good work!

  • I bet you thought I was joking, no?


    Entry tomorrow! So light and airy and niiiice!

  • sandra

    I’ve been lurking on your site for a couple months now and I love it! It’s been a source of a lot of great ideas.

    About the scones, have you tried freezing them? They sound like the perfect treat to make ahead of time when you’re expecting house guests.

  • How funny! I also made a very similar tried-and-true brunch recipe this weekend: Blueberry-Yogurt muffins (which my husband promptly inhaled). Maybe I’ll have to try these this weekend.

  • Jackie – Now, you are _fast_! So glad you liked them – and no, I didn’t think you were joking, I know you too well now! :)

    YuMei – Thanks a lot for the kind words, and you are right, there are a lot of similarities between you and me!

    Sandra – Yes, I have succesfully frozen these scones : bake them first, then freeze them. When you want to serve them, you can either thaw them during the night and reheat in the oven for 5 minutes to crisp up, or pop them frozen into the preheated oven, for 15 minutes or so.

    Jenny – Does your recipe use blueberry flavored yogurt? I think I have read such a recipe somewhere…

  • Catherine

    Finally, a great, easy scone recipe! Thank you Clotilde-I’ve read your blog for a long time, but finally had to comment that these scones are delicious.

  • Robert

    Thanks for this wonderful site. I cannot wait to try some more recipes.

  • christina

    THESE ARE IN MY OVEN BAKING AND SMELL ABSOLUTELY AMAZING!!!! i used whole wheat flour, splenda, and soaked a mixture of dark raisins, light raisins and cranberries with this mango flavored rum for a few hours and mixed those in with the batch and sprinkled lime zest on top right before i stuck them in the oven.

    this is going to be heaven.

  • Hi, I was looking for something without eggs, actually soft buns and eventually stumbled upon your blog. It is a great one! I am trying these scones tomorrow for tea!

  • Elli D’Silwa

    Wow! absolutely simple to make and delicious. :-)
    thanks for posting it Clotilde. they turned out crisp outside, and soft inside. very light. I used wholewheat flour and the taste was a tad floury, but a pat of butter on the hot scones took care of that. Can i make it with roasted flour, i wonder? What I especially loved was its mild sugariness. Refreshing.

    and finally, i have to tell you that I have been following your blog for a few months and it is my favourite bar none. :-)


  • It is interesting how little fat is in these scones. I usually make them with sour cream and load of butter…

    I have some yogurt and have been searching for ways to get rid of it. This sounds ideal.

    May try and lighten up in ’09!

  • hi! when i read this recipe, i was really surprised that they called for an entire tablespoon of baking soda, as most recipes use 1/2 teaspoon or less. i went ahead and made them, and they puffed up great, looked and smelled glorious, but tasted like vinegar and metal! do you really use a WHOLE tablespoon? is there some conversion into (sheepishly) american measures that i missed?

    i have a whole tub of yogurt and am willing to try again =)

  • Jenn – Please note that the recipe calls for baking powder, not baking soda, which is a different thing. I’ve never had a problem with the flavor of the leavener coming through, but I think that, considering the amount of flour, you could get away with using a little less, say 2 teaspoons.

  • ah! well there yo go. i misread and used baking soda! silly me. I’ll have to try them again — they look fabulous =)


  • Yummm..been looking for a good scone recipe!

  • I loved your blog post so much I’ve included it in my Weekly top 15 recipe posts on twitter!By way of http://www.theinternetchef.biz

    Well done, keep up the great work and I look forward to seeing more of these wonderful recipes come swimming down my tweetstream.

    Happy cooking,


  • Ellen Marie

    I just want to say thank you for this recipe. I’ve been making these with different variations this spring and summer, with different outcomes, both good and bad. My room mates have been amazed by the lovely smell of vanilla (I use yoghurt with vanilla taste) that at regular intervals come streaming through the kitchen door. I have now discovered that they can be succsessfully made with vanilla cream sauce, but that however tempting, m&m’s is a bad idea… The result was green and blue bubbles in a sauce around the scones.

    They are just so delightfully crumbly and comfortable to eat. :)

  • Theresa

    Hi Clotilde,

    I made the scone this morning and it was easy and very good, I put a couple tablespoons of chopped chocolate and it was delicious, my 14 month old son kept tugging at my shorts to give him more. Thanks for the recipe. Your yogurt cake is also a keeper.

    • Thanks Theresa, that’s wonderful to hear!

  • Unfortunately these weren’t my favorite scones. :( I was really missing the extra butter; they were too doughy/floury for me. I doubled the recipe and had to add two extra tablespoons of milk to bring the dough together. With the extra kneading, the scones came out tough. :( Doubling the recipe yielded me 10 biscuit-sized scones. Maybe it’s better to stick to the normal recipe without doubling since others seem to love it!

  • Jessie

    Hi there! Why do you specify the yogurt NOT be fat free? What about using a fat free greek yogurt? Also, do you think fresh fruit would be too moist (fresh raspberry or blueberry)?
    Excited to try these! (BTW, your chocolate zucchini cake is fabulous, I’ve made it several times)

    • I don’t recommend using fat-free yogurt because I have found the texture is not as good then. Also, most fat-free yogurts have various additives and gelling agents, which I don’t recommend eating. But of course, you can do as you prefer.

      As for fresh fruit, I feel like small berries would work, but probably not larger pieces. Blueberries sound great!

  • I’d love these for a sunday brunch with tea

  • Giovanna Lewis

    I made these yesterday and was so pleased with the results. Great recipe; I normally don’t make scones as mine usually turn out dry and heavy but these were delicious! I added mixed spice and sultanas to my mix. Congratulations on the birth of Mika x

  • I’m a huge yogurt and scones fan and now this…you just made my day. Definitely trying his out!!!

  • Yum! These will be the perfect weekend brunch treat!

  • Haniya Ahmad

    they look fabulous =)
    quotes about success

  • Stacy Mann

    Love your blog.

  • miriam

    this recipe was amazing

  • yannka

    I’ve been craving scones since we came back from the UK and this recipe became my favourite. It may not be the most authentic British recipe but it works better for me than any other I’ve tried including Jamie’s. I like there’s no self-raising flour in it (I cannot buy it here and the homemade substitute is never quite right) and no need to roll and re-roll the dough. Next time I’m going to try a double batch and freeze some unbaked wedges. Do you think it will work?

    • Absolutely, it works well! I bake from frozen, and it just takes a couple more minutes’ baking to get them nice and golden. Very handy indeed!

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