Yogurt Scones


  • 375g (3 cups) self-raising flour
  • 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 90g butter
  • 1 egg, lightly beaten
  • 250g (1 cup) plain, unsweetened EasiYo Yogurt


Preheat the oven to 220*C

Sift the flour, salt and sugar into a bowl

Rub in the butter until the mixture resembles coarse breadcrumbs

Add the beaten egg and yogurt to the dry ingredients, mixing quickly with a knife

Turn onto a floured board and knead several times

Roll the dough to about 2cm thick and using a 4cm floured cutter, cut into squares or rounds

Place close together on a lightly greased baking tray and bake for 10-15 minutes or until lightly golden on top. 

Cool on wire racks and serve with freshly sliced strawberries or jam and cream


To make fruit scones, add to the basic recipe 1/2 cup chopped dates, sultanas or currants as well as the grated zest of 1/2 a lemon (optional)

To make cheese scones, omit the sugar and mix in 115g (1 cup) grated tasty cheese and a pinch of paprika

Makes approx. 20

Conversion: 1 metric cup = 250ml