Orange Yogurt Scones Recipe

5 3 4
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Orange Yogurt Scones Recipe

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5 3 4
Publisher Photo
"My mother handed down this recipe to me when I moved out of the house," recalls Hollye Chapman of Corvallis, Oregon. "It produces a very light scone that tastes great with orange marmalade, lemon curd or most kinds of jam. Use any flavor fruit yogurt if you don't have orange," she adds.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup plus 2 teaspoons sugar, divided
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter or margarine
  • 1 carton (6 ounces) orange yogurt
  • 1/4 cup orange juice
  • 2 teaspoons grated orange peel

Directions

In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and peel; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times.
Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 8 servings.
Originally published as Orange Yogurt Scones in Quick Cooking July/August 2003, p21

Nutritional Facts

1 piece: 209 calories, 5g fat (3g saturated fat), 13mg cholesterol, 293mg sodium, 37g carbohydrate (13g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1/3 cup plus 2 teaspoons sugar, divided
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter or margarine
  • 1 carton (6 ounces) orange yogurt
  • 1/4 cup orange juice
  • 2 teaspoons grated orange peel
  1. In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and peel; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times.
  2. Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 8 servings.
Originally published as Orange Yogurt Scones in Quick Cooking July/August 2003, p21

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Reviews forOrange Yogurt Scones

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Grammy Debbie User ID: 30612 265465
Reviewed May. 3, 2017

"Very easy to make. I doubled the recipe and I used orange cream yogurt and freshly squeezed orange juice from the orange from which I grated the peel. I did have to add a little more OJ than called for as the mixture was too dry without it. I sprinkled coarse sugar on top before baking. I also froze them to have at another time. I will definitely be making these again!"

MY REVIEW
JennatheBaker User ID: 7534634 44220
Reviewed Nov. 3, 2014

"I changed this recipe into something completely different. I wanted to use up a container of strawberry yogurt, so I used that instead. I also added a mashed banana. I did not use orange juice, but I used milk. Then I glazed them with an icing I made with strawberry preserve. My coworkers loved them! Maybe next time I will try orange scones."

MY REVIEW
dedaniel User ID: 4306322 140026
Reviewed Mar. 6, 2010

"I used a 6 oz. greek plain yogurt which was all I had in my frig! easy assembly and yummy. A keeper!!"

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