“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.” - by Bryan the baker
Ingredients
Adjust Servings
Original recipe yields 12 scones
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.
Nutrition
Amount Per Serving (6 total)
- Calories
- 225 cal
- 11%
- Fat
- 8.4 g
- 13%
- Carbs
- 32.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"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 ..." See morehave 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
"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..." See more, 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."
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