These scones are flaky and light, making them ideal for breakfast or as a snack. They are one of my favorite morning recipes to have with tea or coffee and are made from materials you probably already have on hand. They can be a nice treat at any time.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- cooking spray
- 2 cups sifted all-purpose flour
- ¼ cup white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, cubed
- ¾ cup reduced-fat vanilla yogurt
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 tablespoon white sugar
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Mix flour, 1/4 cup sugar, baking powder, and salt in a bowl. Add butter and mix with fingers until coarse crumbs form. Gently mix yogurt, egg, and vanilla extract into flour mixture until dough is just combined.
- Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1-inch thick round. Cut into 8 wedges and place onto the prepared baking sheet. Brush each wedge with milk and sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until lightly browned, about 15 minutes. Serve warm or cool completely and store in an airtight container.
- I like to make mine into circles and press a few milk chocolate chips into some of them for variation prior to the milk/sugar coating. I’m also thinking of using different flavored yogurt to see what that tastes like.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 160 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
My mom was asking me if I ever made light scones, because I make some out of oat flour that are tender but heavy -because, ah, oat flour- so I found this recipe to try out for her and she LOVED them. I ended up putting some organic blueberries in them as well and she really enjoyed them. So glad I found this great recipe! (I made two plain and two chocolate chip for myself too.)
This is a great scone recipe! I made this recipe while we were glamping on the California Coast. I didn’t have a pastry cutter or rolling pin, so I cut the butter into small pieces and used a wire whisk to cut in the butter. I had an empty bottle to sub for the rolling pin. I also had to substitute plain (goat) milk yogurt for the cream. I gently folded in a small amount (1/4 cup) of frozen blueberries just before rolling. They were wonderful, tender, and flakey. I highly recommend this recipe.
Delicious…so moist. I added a half cup of dried berries to the recipe and wanted to take a picture because they looked so good…didn’t make it. My son, husband and I pretty much ate the whole batch (mostly my son). I will definitely make these again and maybe I’ll hide a couple so my husband and I can have at least one more a piece. Lol
This is an excellent scone recipe. We have put all types of things in them and they always come out perfect. If you like a nice moist scone, these are for you, the yogurt makes sure they aren’t dry
Used coconut oil instead of butter and whole milk plain yogurt with a few tsp of Saigon cinnamon. They were amazing. Thanks for your work on this!
Yes, scones were light… Looked more, what I know as “Biscuit” texture. Added 1/2 cup Craisins. Great taste! Sweet… not too.
Mmm! So good! The only thing I changed was the flavor of yogurt used (Honey) everything else I made as directed, and they turned out lovely! Thanks for the delicious recipe!
I made these just over 12 hours ago and my daughter and I ate them all up! I already had all of these ingredients on hand, which was really nice. The dough was super sticky and therefore somewhat unpleasant to knead. We ran out of white sugar so I had to sprinkle some brown sugar on top instead, but they did come out really nice! I’ve never had a scone quite like it. They were SUPER chewy. I happen to like that in a carbohydrate, but it might not be for everyone. I also noticed the vanilla flavor from the yogurt was really pronounced (I used Brown Cow cream-top yogurt). The only reason I wouldn’t give five stars is that the dough was hard to work with and the texture was so unusual (but tasty!).
Sorry… Hit send before review was done. I was excited about a yogurt based scone recipe, to save some calories from the traditional all-butter base. I used baking powder (not soda), and next time will reduce to 3/4 tsp as the dough was plenty fluffy. I also added 1/4 cup Craisins. Without all the butter, the texture is not as crumbly as a traditional scone, and mine really were quite dry after cooling. Might have been the addition of the Craisins, so I will add a full cup of yogurt next time to improve the moisture content when using dried fruit. Worth tweaking, to arrive at a good lower calorie scone recipe. Thanks to Paula for putting the recipe out here…I love scones, and I really want a good lower calorie version!
Made these for my quilt club that visited over the weekend. I usually don’t lik etrying something new and giving it out when I haven’t even tasted it yet, but I did that with these and they were a big hit. I even had to give someone my copy of the recipe and had to print myself a new copy. Followed the recipe exact, my only issue was the dough being realy, realy sticky. Had to add a bit of extra flour just to be able to kneed. I also used sanding sugar on top instead of just regular whit sugar.
I used 8 tbsp of butter; instead of vanilla yogurt, which I thought I had but did not, I used strawberry yogurt, and I added 1/2 tsp of grated lemon peel. They came out delicious.
Mine were more like hockey pucks. Won’t make these again
Super yummy!
Nice, scones as good as any others , but don’t require cream, half and half, buttermilk, whole milk, etc.
Oh my goodness. I usually sort recipes by rating or popularity, but I had some vanilla yogurt I wanted to use up and found this by the ingredient search. Do NOT let the newness of the post fool you. These were the best scones ever. I try to follow the recipe as posted the first time around and would have done so this time, however, I accidentally put the milk in with the eggs and yogurt. Ooops. Of course it created a stickier dough so I had to add a bit of flour. But the result was moist, chewy delicious scones!
Wonderful recipe! Used Banana flavored chobani (because that is what I had) and added one mashed ripe banana to highlight the banana flavor. Also added some cinnamon and nutmeg to the dry ingredients. Next time I will glaze them! Thanks for the recipe Paula!