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These 3 ingredient yogurt Scones are light, fluffy, tasty and fail proof. I have made countless batches with many a little helper kneading and mixing for me. They always work out well.
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3 Ingredient Yogurt Scones
Don’t lose this three ingredient scone recipe. It’s a goody. Scribble it on a napkin. Tattoo it on your arm. Do whatever is necessary to imprint it in your memory. You will thank me later. This is the ONE recipe you need to remember by heart then burn the page and share with no-one.
I’m World famous in our house for collecting recipe books, files of recipes and magazines. I have an entire bookshelf, desk and bedside table full of them. It’s a problem, I know.
The thing is, there are very few recipes that I actually ever end up making. I intend to get round to them. Life just gets in the way.
Every now and again though, a recipe pops up that is too good to ignore. This is one of them, I promise you.
Why Use Yogurt In Scones
As you’ve probably guesses I use yogurt to make these breakfast scones. Usually scone recipes have sugar in them. White, refined sugar. And yes, we used to eat them in abundance :)
However, since we started eating Clean I’ve been making these yogurt scones and I have absolutely no intention of ever going back.
Using yogurt in scones keeps everything in balance. By that I mean that because of it’s acidity the yogurt reacts with the baking powder in the flour and makes the leavening (rising) process work super well.
You’ll have noticed there’s no sugar in these scones. You won’t miss it and adding a generous dollop of cream and a healthy Clean eating jam on top of a warm scone is perfect. And sugar free. So maybe have two…
Scone Dough
The scone dough is really quick to come together. You’ll make the ‘breadcrumbed’ dough to start with, you just need to rub the butter with the flour between your fingers and it only takes a few minutes to turn them into a crumb.
This is the point you add the yogurt, and this binds the ingredients together.
Make sure you use full fat yogurt, I use the full fat version of Greek yogurt. I also use salted butter so you don’t need to add any extra salt, you only need a touch and the butter adds this perfectly.
When you roll out your dough, I roll it out to about an inch thick, maybe an inch and a half. I use a cup to cut the scones out – you can always get fancy and grab some real cutters :)
What To Eat With These Scones
The classic cream and jam (or jam and cream?!) is, in my humble opinion, unbeatable. There’s something that feels right about biting into a warm scone, smothered in strawberry jam. Or any jam to be honest :)
If you want to try something news on your scones, try this lemon curd recipe or this cinnamon whipped butter. These scones are pretty plain and so you can top them with any number of things you fancy.
A little honey is also pretty good on these. Just sayin’…
More 3 Ingredient Recipes
- Banana pancakes for kids
- 3 Ingredient peanut butter ice cream
- Oven baked Italian chicken
- Healthy yogurt parfait
- 3 Ingredient potato bake
Make Ahead & Leftovers
You can make the scone dough ahead of time and keep it in the fridge until you need it. The leavening process will star because of the yogurt reacting with the baking powder in the flour but keeping the dough in the fridge and very cold will slow this process right down.
I don’t tend to leave the dough in the fridge for more than a few hours before I roll it out and put the scones in the oven.
Any leftover scones can be kept in an airtight food container in the cupboard for 2-3 days. If you want to warm the scones before eating them, pop them into a hot oven for a couple of minutes.
Recipe Notes
For Perfectly Fluffy Scones you will need:
- Self Raising Flour (this is the flour I use – and why)
- Butter and
- Plain, full cream yogurt
I use organic products, but opt for white flour instead of wholegrain for this recipe. I make up my own Self raising flour using Einkorn Flour (I LOVE, LOVE this flour) You can use Self Raising Wholegrain flour for a bit more of a rustic scone.
–>> Related Recipe: 12 More Three Ingredient Recipes
STEP ONE: Make up your dough.
Start by using your fingers to work the butter into the flour. You’re aiming for a mix that looks a little like fine breadcrumbs. Add the yogurt and mix to form a firm dough.
STEP 2: Roll out your dough and press out your circles.
Roll out your dough to a half inch thickness. Use a cookie cutter to press out your scone circles. Make sure you dust the cutter well to prevent any sticking.
STEP 3: Bake and Serve
Bake for 12-15 minutes until light golden on the top. Serve with fresh cream and strawberries.
How To Make 3 Ingredient Yogurt Scones
Ingredients
- 2CupsSelf Raising FlourIf you don’t have self raising flour, add 1 teaspoon of baking powder
- ¾CupButter
- ¾CupPlain yogurt
Instructions
- Preheat oven to 170 degree Celsius or 320 degree Fahrenheit
- In a large mixing bowl, mix flour and butter together with your fingers until the mixture resembles fine breadcrumbs
- Add yogurt and mix until your dough is formed
- On a floured surface, roll out dough to about ½ inch thickness. Cut out your Scone circles. I use a plastic cup to cut out shapes and aim for 8 scones per batch
- Place on a oven tray and bake for 12 – 15 min or until tops are golden brown
- Serve immediately with fresh cream and strawberry jam
3 Ingredient Yogurt Scones Recipe
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3 Ingredient Yogurt Scones
These 3 ingredient yogurt scones are light, fluffy, tasty and fail proof. I have made countless batches with many a little helper kneading and mixing for me. They always work out well.
Course Baking
Cuisine Clean Eating
Keyword 3 ingredient yogurt scones
Servings 8 scones
Author Stephanie
Ingredients
- 2 Cups Self Raising Flour If you don't have self raising flour, add 1 teaspoon of baking powder
- ¾ Cup Butter
- ¾ Cup Plain yogurt
Instructions
Preheat oven to 170 degree Celsius or 320 degree Fahrenheit
In a large mixing bowl, mix flour and butter together with your fingers until the mixture resembles fine breadcrumbs
Add yogurt and mix until your dough is formed
On a floured surface, roll out dough to about ½ inch thickness. Cut out your Scone circles. I use a plastic cup to cut out shapes and aim for 8 scones per batch
Place on a oven tray and bake for 12 – 15 min or until tops are golden brown
Serve immediately with fresh cream and strawberry jam
