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Lemon and Yoghurt Scones Recipe

Lemon and Yoghurt Scones

Bring a bit of sunshine to your day with this zesty alternative to the traditional cream tea treat. The light and fluffy texture created by the yoghurt combined with the citrus flavour is a fantastic twist on a classic that once tried, is never forgotten.

Prep Time: 15-20 mins | Cook Time: 15-18 mins | Serves: 8 servings

123g Longmans Rolled Salted Butter

250ml Yeo Valley Organic Natural Yoghurt

1 egg yolk

500g Shipton Mill Organic Traditional White Flour

100g caster sugar

A pinch of salt

25g baking powder

2 lemons

Thursday Cottage Lemon Curd

Clotted cream
1. Sieve the flour and mix with the sugar, salt and baking powder.

2. Cube the cold butter and rub into the flour mixture until it resembles breadcrumbs.

3. Zest the rind of one lemon into the mixture.

4. Mix in the yoghurt until the mixture forms a soft dough - you may not need to use all of the yoghurt.

5. Gently roll out the dough to roughly 2-3cm thick and cut into circles using a cookie cutter.

6. Line a tray with grease proof paper and place the scones on to the tray leaving space enough for a little expansion between each one.

7. Add slice of lemon to each scone and brush with egg yolk.

8. Bake at 180°C for 15-18 mins, or until risen and golden on top.

9. Once cooled, serve with Thursday Cottage Lemon Curd and clotted cream.
A zesty afternoon tea with homemade lemon and yoghurt scones