27 minutes
Delicious scones with a soft, fluffy interior and a golden crust, flavored with vanilla and enriched with yogurt.
Self-Raising Flour, plus extra for dusting
cups
teaspoons
teaspoons
Unsalted Butter, cold, cubed
tablespoons
tablespoons
tablespoons
teaspoons
Egg, beaten with 1 tbsp milk (for glazing)
each
1. Prep and Preheat
Begin by placing a baking sheet in the oven and preheating to 220C (200C fan-assisted, Gas Mark 7).
2. Blend Dry Ingredients
In a food processor, combine the self-raising flour, salt, and baking powder. Add the cubed cold butter and whizz until the mixture resembles fine breadcrumbs. Pulse in the golden caster sugar, transfer to a large mixing bowl, and form a well in the center.
3. Warm Wet Ingredients
In a microwave-safe container or small saucepan, gently warm the yogurt, milk, and vanilla extract together until hot (about 1 minute in the microwave). Don’t worry if the mixture appears slightly lumpy.
4. Combine and Mix
Pour the warm liquid into the well of the dry ingredients. Using a cutlery knife, quickly work the mixture into the flour until just combined to form a soft dough. Avoid overworking to maintain fluffiness.
5. Shape and Cut
Dust a flat surface with flour. With floured hands, gently fold the dough over a few times to smooth it out, then press it to about 4cm (1.5 inches) thick. Use a 7cm floured cutter to stamp out rounds. Flour the cutter between cuts to prevent sticking. Press together any remaining dough and continue to stamp out rounds until all the dough is used.
6. Glaze and Bake
Brush the tops of the scones with the egg and milk glaze. Take the preheated baking sheet out of the oven, sprinkle it with a bit of flour, and arrange the scones on the sheet. Bake for 12 minutes until they have risen and showcase a beautiful golden color.
7. Serve and Enjoy
These vanilla yogurt scones are best served warm and freshly baked. Enjoy the balance of a soft, fluffy interior with a deliciously crusty exterior.
Fold in 1 cup of fresh blueberries and 1 tablespoon of lemon zest into the dough just before kneading.
Stir in a cup of mini chocolate chips to the dough for a classic chocolatey twist. This pairs wonderfully with the vanilla flavor and adds a crowd-pleasing element to the scones.
Add 1 cup of chocolate chips to the dry ingredients before mixing in the wet ingredients.
Replace yogurt with the same amount of pumpkin puree, add 1 1/2 teaspoons of pumpkin pie spice, and increase sugar to 1/4 cup.
Replace the sugar with maple syrup and add a handful of toasted, chopped pecans. The maple syrup will provide a rich, caramel-like sweetness that's different from regular sugar.
Bake until just golden and set, starting to check a couple of minutes before the recipe suggests to prevent drying out the scones.
Preheat your oven and use an oven thermometer to ensure it has reached the correct temperature for a good rise and quick setting of the crust.
Use very cold butter and yogurt to prevent the butter from melting during mixing, which can lead to dense scones.
Use a sharp cutter and press straight down without twisting to avoid sealing the edges and impeding the rise.
Brush the tops with a beaten egg or cream before baking for a golden-brown crust and sprinkle with coarse sugar for extra crunch and sweetness.
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