Adding yoghurt to scone dough can make them taller, fluffier, and more tender, according to Scottish cook Amy Reid, founder of Baking With Granny. The acidity in yoghurt reacts with baking powder, producing more air bubbles and a lighter texture.
Why Yoghurt Works
Reid explains: "Yoghurt isn't always used in traditional scone recipes, but it works wonderfully here. The acidity in the yoghurt reacts with the raising agents to help produce a lighter, softer scone." Plain yoghurt is recommended, but soya, coconut yoghurt, buttermilk, or sour cream can also be used.
Yoghurt adds moisture and fat, preventing scones from drying out and giving them a crumbly texture. Without it, scones can turn out short, dry, or bread-like.
Quick and Easy Preparation
Scone dough can be prepared in 15-20 minutes, with only 10 minutes of baking time. Total time from start to enjoying fresh scones is about 30 minutes.
Recipe for Tastier Scones
Ingredients: 450g self-raising flour, 2 tsp baking powder, 50g margarine or butter, 50g caster sugar, 200ml milk, 100ml plain yoghurt, pinch of salt.
Method: Preheat oven to 220°C (200°C fan/gas 7). Grease two trays. Sift flour, salt, and baking powder into a bowl; stir in sugar. Rub in margarine until sandy. Mix milk and yoghurt in a separate bowl, then add to dry ingredients. Gently form a dough.
On a floured surface, pat dough to 2-3 cm thick. Cut shapes with a cookie cutter. Place on trays, rest for 10 minutes, brush with milk, and bake for 10 minutes. Smaller scones may need less time.
Tips for Perfect Scones
Handle dough gently to keep air in. Resting helps flour absorb liquid for a better texture. Serve warm for the best experience.
