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Lemon Yoghurt Scones Cooling

Lemon and Yoghurt Scones

A traditional scone recipe perked up with tangy lemon and yoghurt

Course Baking
Cuisine British
Keyword Bake, British, scone, Traditional
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 scones
Calories 145 kcal
Author Fiona Maclean


  • 1/2 lb flour
  • 1 level teaspoonful cream of tartar
  • ½ level teaspoonful bicarbonate of soda
  • ½ level teaspoonful salt
  • 2 oz  butter
  • A scant ¼ pint plain yoghurt
  • One tablespoonful of caster sugar
  • 1 egg
  • Zest of one lemon


  1. Preheat the oven to 220c
  2. Sift together the flour, cream of tartar, bicarb and salt.  It’s important to do this because otherwise the raising agents won’t necessarily get fully mixed in with the flour – I think that’s why sometimes you bite into a scone and get a bitter taste.
  3. Cut the butter into the flour mix and then rub in lightly.
  4. Mix the lemon zest with the sugar and then stir through the flour mix
  5. Beat the egg lightly and mix into the yoghurt, before adding most of it to the flour mix.  Save a little to use to glaze the scones.
  6. Mix into a very soft dough and turn out onto a well-floured board.  Either press out with your fingers or roll out gently to about ½ inch thick.
  7. Use a 2 – 2 ½ inch cutter to cut out your scones, place on a well greased baking tray and brush the tops with the remaining egg/yoghurt mix
  8. If you like you can sprinkle a little caster sugar on top
  9. Bake for 12-15 minutes until the tops are golden
  10. Serve warm, split with a little butter and jam.