Creamy Greek yogurt adds a subtle tang and moistness to these Greek Yogurt Scones, enhancing their texture and flavor. They're also surprisingly light and fluffy, with a delicate crumb that melts in your moveuth. Serve them in the morning with fresh fruit and granola. It goes perfectly alongside a hot cup of coffee or afternoon tea.
Step by step recipe is below, so keep reading and learn how to make your day a little sweeter.
Ingredients Used to Make These Homemade Greek Yogurt Scones
**I've linked some of these ingredients to amazon.com. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Scone Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. For best results, use a scale to weigh the flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture to this scone recipe while adding a buttery-rich mouthfeel.
- Cornstarch - the cornstarch acts as a binding agent and helps to tenderize the texture of the scones, resulting in a delicate, tender crumb. It's a key ingredient that prevents the scones from being too dense.
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - like these ones.
- Sugar of choice – I used raw cane sugar, but you can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this granulated monk fruit sweetener.
- Greek Yogurt - I used 0% Fat Greek Yogurt. Feel free to use full fat, if desired.
- Melted Coconut Oil - You can use regular coconut oil, or refined coconut oil, like this one, which has a neutral scent and flavor (this is great for people who do not like the distinct smell and flavor of coconut). Please note that the key step in this scone recipe is mixing the melted coconut oil with the cold heavy cream so that the coconut oil solidifies into tiny little granules that get added to the dry ingredients. I explain why that's important in THIS POST.
- Heavy Cream of Choice - You can use any Heavy Whipping Cream in this recipe, including vegan heavy cream like the Silk brand.
Glaze Ingredients (Optional)
- Powdered Sugar
- Water or Milk of Choice
Scone Glaze Variations:
- If you're looking for creative ways to change up this scone recipe, the best place to start is with these different glaze ideas! Go to THIS POST for 10+ ideas for sweet scone glaze variations that you can use to take your scones to the next level.
Homemade Greek Yogurt Scones Recipe
Creamy Greek yogurt adds a subtle tang and moistness to these Greek Yogurt Scones, enhancing their texture and flavor. They're also surprisingly light and fluffy, with a delicate crumb that melts in your mouth. Serve them in the morning with fresh fruit and granola. It goes perfectly alongside a hot cup of coffee or afternoon tea.
Ingredients
DRY INGREDIENTS
- 1 ½ cup all-purpose flour (180g)
- ½ cup almond flour (54g)
- 2 Tbsp cornstarch
- ¼ cup sugar of choice , use monk fruit sweetener for lower carb option
- ½ tsp salt
- 2 tsp baking powder
WET INGREDIENTS
- ¼ cup melted coconut oil (50g)
- ⅓ cup Greek yogurt , I used 0% Fat Greek Yogurt.
- 3 Tbsp heavy whipping cream of choice , cold
GLAZE INGREDIENTS**
- ½ cup powdered sugar of choice , use powdered monk fruit sweetener for lower carb option
- 1 Tbsp Greek yogurt
Instructions
Make the Dough
- In a medium 4-quart mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, cornstarch, baking powder, sugar and salt. Mix well.
- In a separate microwave-safe bowl, melt coconut oil in the microwave for about 30 seconds. Add the Greek yogurt.
- Add the coconut oil-yogurt mixture to the dry ingredients all at once. First use a spoon to roughly mix the dough.
- The batter will still be clumpy. Mix in 3 tablespoons of cold heavy cream (or more as needed) and use both your hands to bring the dough together without overworking it.📝TIP: instead of "kneading" the dough, use the flat of your palm to press the dough into shape. Think of it more as gently pressing and shaping rather than traditional kneading, which can make the scones tough. It's also ok if the dough is not completely smooth.
Shape and Cut the Dough
- Flatten the dough into a rectangular shape and pre-heat the oven to 350°F (175°C). For best results, chill the dough for at least 20 minutes while the oven pre-heats.📝TIP: You can also freeze the dough as is to bake later! Wrap in a ziploc bag or plastic wrap and freeze for up to a month.
- Cut the dough into 4-6 equal rectangular portions using a pastry cutter or knife.
Bake the Scone
- Place the scone squares on a prepared baking sheet lined with parchment paper and bake for 23-25 minutes, or until the edges are golden brown.If baking from frozen, bake for 30-35 minutes.
Glaze the Scones
- As the scones bake, mix the greek yogurt and powdered sugar together in a small bowl. For a thinner icing, add more greek yogurt.
- Once the scones are baked, let cool for 10 minutes before drizzling the glaze onto the top of the scones. Transfer to a wire rack so that excess glaze can drip down. Enjoy!
Notes
*Feel free to customize this recipe with your favorite add-ins! Nuts, seeds, and dried fruits are excellent choices if you're looking to switch things up. I've also compiled a list of SCONE FLAVOR and ADD IN IDEAS if you need more ideas.
**You can also use a simple glaze made by mixing ½ cup powdered sugar and 1 Tbsp of water. For more glaze ideas, check out THIS POST dedicated to glaze recipes! It's fun to mix and match to find the perfect glaze for your scones.
Nutrition
Calories: 290kcalCarbohydrates: 41gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 344mgPotassium: 41mgFiber: 2gSugar: 1gVitamin A: 120IUVitamin C: 0.05mgVitamin D: 0.1µgCalcium: 125mgIron: 2mgZinc: 0.2mg***Net Carbs: 39g
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What are some ways you can eat Homemade Greek Yogurt Scones
- Plain and warm, served with jam or butter. For a classic British take, serve them with jam and clotted cream!
- With Whipped Cream and Fresh Fruit - if you have some leftover heavy cream, make some whipped cream and serve these scones with the cream and fresh fruit, like berries.
- Drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store Scones
- You can store any leftover scones covered at room temperature for 2-3 days. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 5-7 days, or freeze up to 3 months.
How to Reheat Frozen Scones
- When ready to eat, thaw the scones at room temperature or in the refrigerator overnight. To revive the fresh scone texture, reheat them in an air-fryer 300°F (150°C) for about 5-7 minutes. You can also microwave them for 20-30 seconds.
Can you Freeze Scone Dough?
- Yes, absolutely! This is something I like to do so that I can have scone dough ready in the freezer for freshly baked scones anytime. After shaping the dough into a disk, tightly wrap it in plastic wrap and place it in a freezer-safe bag or container. When ready to bake, thaw the dough for 30 minutes at room temperature, slice it into wedges, and bake at 350°F for 30-35 minutes.
Substitution Notes
- Sugar - Instead of raw cane sugar you can also use granulated monk fruit sweetener and erythritol for a lower carb option.
- Almond Flour - You should use almond flour for the best texture, but if you are allergic or do not have almond flour available, you can replace ½ cup of almond flour with ¼ cup of cornstarch. The scones will be less buttery and moist without the almond flour, but will still have a light, melt-in-the mouth texture.
- Cornstarch - If you don't have cornstarch, you can use potato starch or arrowroot starch instead. It's not recommended to omit starch altogether, as the scones will end up dense and cookie-like.
- Coconut Oil - Instead of coconut oil, you can use grated stick butter (either plant-based or dairy). I wouldn't recommend using fractionated (liquid) MCT coconut oil, or other liquid oils since the scones will spread out while baking and give you a flatter scone. You CAN though, if you don't mind the shape! They still will be delicious.
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