Yogurt Scones

Golden brown triangular yogurt scones with raisins arranged in a circle on a round wire rack

The Spruce Eats / Tara Omidvar

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 8 servings
Nutrition Facts (per serving)
186 Calories
6g Fat
28g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 186
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 17mg 6%
Sodium 177mg 8%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 4g
Vitamin C 0mg 1%
Calcium 113mg 9%
Iron 2mg 9%
Potassium 84mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scones are a cherished baked good from the United Kingdom and traditionally made with just a few simple ingredients including butter, egg, flour, and baking powder. They are not that sweet and have a flaky texture, similar to an American biscuit. This recipe, from Evelyn Rose's The New Complete International Jewish Cookbook, is a little different. It may not be authentic British, but you will love the fluffy texture due to the addition of yogurt. You can include golden raisins (also known as sultanas) to add a touch of sweetness or leave out the dried fruit for a plain scone, which is perfect for topping with jam. Regardless, serve these yogurt scones with hot tea for a classic British pairing.


  • 2 cups (240 g) all-purpose flour, or fine whole wheat flour

  • 2 tablespoons granulated sugar, or more as needed

  • 2 teaspoons baking powder

  • 1/4 teaspoon kosher salt

  • 1/4 cup cold unsalted butter, cut into small pieces

  • 1/2 cup golden raisins (sultanas)

  • 3/4 cup plain yogurt or sour cream (or more as needed)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for yogurt scones recipe gathered

    The Spruce Eats / Tara Omidvar

  2. Preheat the oven to 425 F. Line a baking sheet with silicone or parchment paper.

    Baking sheet lined with parchment paper

    The Spruce Eats / Tara Omidvar

  3. In a large bowl, mix together the flour, sugar, baking powder, and salt.

    Flour and sugar in a bowl

    The Spruce Eats / Tara Omidvar

  4. Add the cold butter pieces and cut in the butter until the mixture resembles coarse crumbs. This can be done by hand or by using the pulse function on a food processor.

    Crumbly flour butter mixture in the bowl

    The Spruce Eats / Tara Omidvar

  5. Stir in the golden raisins if using.

    Golden raisins incorporated into the flour and butter mixture

    The Spruce Eats / Tara Omidvar

  6. Make a well in the center and add the yogurt.

    Yogurt placed in a well in the center of the flour mixture

    The Spruce Eats / Tara Omidvar

  7. Mix with a knife to form a soft, non-sticky dough. Do not overmix.

    Dough being mixed with a dinner knife in the bowl

    The Spruce Eats / Tara Omidvar

  8. Turn the dough out onto a lightly floured board and knead gently for 30 seconds to smooth the underside.

    Dough holding together in a ball

    The Spruce Eats / Tara Omidvar

  9. Roll or pat the dough into a circle with a thickness of 1/2 inch; cut it into 8 triangles with a pastry cutter dipped in flour.

    Dough circle cut into 8 equal wedges with a floured pastry cutter

    The Spruce Eats / Tara Omidvar

  10. Place the scones on the prepared baking sheet and brush with some yogurt or sour cream.

    Scones on the parchment-lined baking sheet being brushed with yogurt

    The Spruce Eats / Tara Omidvar

  11. Sprinkle the tops with sugar and bake for 12 to 15 minutes, or until the scones begin to brown.

    Scones sprinkled with sugar on a parchment-lined baking sheet

    The Spruce Eats / Tara Omidvar

  12. Eat warm or let cool. Enjoy.

    Golden brown triangular scones with raisins

    The Spruce Eats / Tara Omidvar


  • Make sure to use cold butter (the colder the better) when adding it to the dry ingredients; cold butter creates a better rise in the scones.
  • You can freeze cooled yogurt scones for up to 3 months. 
  • For a traditional take, serve as part of a quintessential British afternoon tea menu, including clotted cream, jam, or preserves, and tea.
  • These delicious yogurt scones are delicious for breakfast with clotted cream or butter and a hot cup of coffee.

Recipe Variations

  • You can add other dried fruits like dried cherries, dried cranberries, dark raisins, dried blueberries, chopped dates, and Zante currants to change up the flavor.
  • For a little crunch, add chopped pecans, walnuts, or almonds, either alone or mixed with the dried fruit.
  • Instead of shaping the scones into triangles, you can use a circular biscuit cutter to make round scones.