These Yogurt Cheese Scones are perfectly golden, wonderfully light and soft with an irresistible savory cheese flavor. You won’t even notice they’re made without eggs or butter. They're super easy to make, and ready to enjoy in under 40 minutes! And that includes the prep and baking time 😋
These delicious cheese scones can be savored on their own or with a slather of butter, for a quick savory treat or enjoy as a perfect accompaniment to a homemade soup or stew.
Here’s your ingredient list with substitution tips
The full printable recipe with amounts and instructions is at the end of this post.
- Flour: Just plain/all-purpose flour or cake flour.
Substitute - You can use self-rising flour instead, but if you choose this option, don’t add baking powder to the recipe. The self-rising flour already contains raising agents, so adding extra baking powder isn’t necessary.
- Baking powder: Make sure you're using baking powder, not baking soda, and that it's fresh—this is key for fluffy scones. Baking powder is the raising agent in this recipe. If the baking powder isn’t fresh, your scones will be flat and dense.
To test baking powder for freshness: put ½ teaspoon of baking powder in a small bowl and pour ¼ cup (60ml) boiling water over it. If it bubbles and fizzes, you're good to go. If not, it's time to replace it.
- Salt
- Cheese: You can use any cheese you like for this recipe. I usually go with 1 cup (130g) cheddar in the dough and ½ cup (50g) of parmesan on top before baking. Or, just stick with one type of cheese for both.
- Yogurt: Plain, full-fat, or Greek yogurt works best for tender, fluffy scones. It adds richness and moisture to the dough. I used plain full-fat yogurt for this recipe. Just be sure to scrape out the thick part and leave behind any extra liquid or water.
Substitute - If you don't have yogurt, substitute by using sour cream.
Optional ingredients: Chopped chives (scallions), freshly ground black pepper.
Visual Instructions
Here are step by step pictures so you can see what the dough at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
- Combine the flour, baking powder,salt, 1 cup (130g) of shredded (grated) cheese, chopped chives (optional) and freshly ground black pepper (optional) in a large bowl. Then add in the yogurt
- Mix with a fork or your fingertips to mix all the ingredients together until it forms a soft shaggy dough.
- Turn out the dough on a lightly floured surface. then gently gather it to form a soft dough.
Try to not overwork the dough, it makes the scones very tough and quite dry. Even if the dough looks crumbly, that’s a good thing! It allows for those air pockets to help increase the fluffiness.
- Pat the dough out into a rectangle roughly 1 inch (2 cm) thick. Cut the rectangle in half lengthwise, then twice across into two (to make 6 scones in total)
- Place the scones spaced apart on a lined baking tray. Brush with a little yogurt or milk, then sprinkle cheese (½ cup) over the scones.
- Bake at 356° F / 180° C (160° C fan) for about 15-18 minutes until golden brown brown.
- Then go ahead and enjoy with a slather of butter, for a quick savory treat or as a perfect side to a homemade soup or stew 😋
Storing
Room temperature: They can be kept at room temperature in an air-tight container for up to 2 days.
Refrigerate: In an airtight container for up to 1 week. Reheat in the microwave for a few seconds or airfryer for about 1 minute, until warmed through.
Enjoy 😋
recipe
Yogurt Cheese Scones
servings6 Yogurt cheese scones
Super easy to make, and ready to enjoy in under 40 minutes! And that includes the prep and baking time
Ingredients
For the dough
- 1 ½ cups (180g) all-purpose flour (plain or cake flour) (see note 1)
- 2 level teaspoons
baking powder
(see note 2) - ¼ teaspoon salt
- 1 cup (130g) shredded (grated) cheddar cheese (can use any hard cheese you prefer)
- 1 cup 240g plain yogurt or Greek yogurt (see note 3)
- finely chopped chives (optional)
freshly ground black pepper
(optional)
For topping before baking
- 1 Tablespoon (15ml) milk or yogurt for brushing
- ½ cup (50g) freshly grated parmesan or cheddar
(can use any cheese you prefer)
Instructions
- Line a baking sheet with parchment paper and position the oven rack in the center. Preheat the oven to 356°F (180°C, 160°C fan).
Make the dough
- In a large bowl, combine the flour, baking powder, salt, shredded cheese, chives (if using), and black pepper (if using).
- Add the yogurt and mix with a fork or your fingertips until a soft, shaggy dough forms.
- Transfer the dough to a lightly floured surface and gently bring it together into a soft dough. Avoid overworking the dough to keep the scones light and fluffy. Even if the dough seems crumbly, that’s fine—it helps create air pockets for fluffiness.
- Pat the dough into a rectangle about 1 inch (2 cm) thick.
- Cut it lengthwise, then slice across into two sections to make 6 scones. (see visual instructions in post above) Place the scones, spaced apart, on the lined baking sheet.
For the topping
- Brush the scones with a little yogurt or milk and sprinkle with cheese.
- Bake for 15-18 minutes, or until golden brown.
- Enjoy warm with butter, or as a delicious side to homemade soup or stew.
Storing the baked Yogurt cheese scones
- Room temperature: They can be kept at room temperature in an air-tight container for up to 2 days.
- Refrigerate: In an airtight container for up to 1 week. Reheat in the microwave for a few seconds or airfryer for about 1 minute, until warmed through.
Recipe Notes
1.All purpose (plain flour substitute) - You can use self-rising flour instead of All purpose (plain flour). If you choose self rising flour, don’t add baking powder to the recipe. The self-rising flour already contains raising agents, so adding extra baking powder isn’t necessary.
2.Baking powder: Make sure you're using baking powder, not baking soda, and that it's fresh—this is key for fluffy scones. Baking powder is the raising agent in this recipe. If the baking powder isn’t fresh, your scones will be flat and dense.
To test baking powder for freshness: put ½ teaspoon of baking powder in a small bowl and pour ¼ cup (60ml) boiling water over it. If it bubbles and fizzes, you're good to go. If not, it's time to replace it.
3.Yogurt: Plain, full-fat, or Greek yogurt works best for tender, fluffy scones. It adds richness and moisture to the dough. I used plain full-fat yogurt for this recipe. Just be sure to scrape out the thick part and leave behind any extra liquid or water.
Substitute - If you don't have yogurt, substitute by using sour cream.
Nutrition
Serving: 1scone | Calories: 256kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 337mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Calcium: 277mg | Iron: 2mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!
Want even more delicious recipes? Subscribe free to receive new post notifications emailed to you. Or follow along on Facebook, Pinterest, and Instagram. If you love sharing recipes please come and join my All about cooking and baking Facebook group or Subscribe to my YouTube channel
Sheila Paul says
Hi I tried making the Yogurt Cheese Scones today. They turned out awesome thought they took almost 40 mins. To bake. I added fresh chopped cilantro and minced green chillies that gave it a fantastic kick for those who love spice.
The Gardening Foodie says
Hi, I’m so glad the Yogurt Cheese Scones turned out well for you! The cilantro and green chilies sound like a delicious addition, perfect for a spicy kick 😋
Thanks for sharing your twist on the recipe 😊
Helen King says
These are amazing!!! Gave this a try as I’d ran out of butter. I used a tub of chive and sour cream dip!! They are even better than my normal butter cheese scones. Will definitely be making these again.
The Gardening Foodie says
Hi there! I’m so happy to know that you loved these scones and using chive and sour cream dip sounds absolutely delicious! Thanks for sharing how they turned out.
Happy baking 😊