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Strawberry Yogurt Scones

Strawberry Yogurt Scones

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Bryan the baker

Bryan the baker

A variation on traditional English sour cream scones. A good tip is to use a good quality yogurt with plenty of fruit bits in it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees 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 yogurt all at once and mix briefly to form a soft dough.
  3. On a lightly floured surface, roll the dough out to 1 inch in thickness. Dip a 3-inch cutter into some flour, and stamp out 12 scones. (You may have to re-roll the dough to get 12.) Place scones 2 inches apart onto baking sheets. Brush tops with milk.
  4. Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.
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Reviews

dayna~rae
28

dayna~rae

7/30/2007

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!

FLUTTERBYHIGH
12

FLUTTERBYHIGH

8/28/2005

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.

Deirdre
8

Deirdre

1/21/2010

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.....

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