The Recipe

Ever thought about using yogurt in your scone recipes? Well once you’ve tried it you’ll never look back! Think of a fluffy, light texture that melts in your mouth and you’re not far off… A great way to use up left over yogurt and to make a barnstormingly perfect cream tea. Over to you.


500g Plain Flour
100g Caster Sugar
25g Baking Powder
Pinch of salt
123g Cold Butter
250ml Yeo Valley Natural Yogurt
1 Egg Yolk beaten, to brush the top

  1. Sieve flour and mix with sugar, salt and baking powder.
  2. Cube the cold butter and rub into the flour mixture until it resembles breadcrumbs.
  3. Mix in the yogurt until it forms a soft dough, you may not need it all.
  4. Roll out to 2cm in height and cut with a round cutter.
  5. Brush the tops with the egg yolk and place on a baking tray lined with baking paper.
  6. Bake at 180C for 10-12 minutes until risen and golden on top.
  7. Cool and serve with strawberry jam and clotted cream.
Total Time
20 mins