Classic Scones

READY IN: 25mins
Recipe by dayla

Delicious warm with strawberries and/or raspberries. Excellent with your morning tea. 2 points per serving.

Top Review by Trixyinaz

The only reason I gave this 4 stars was because the dough was very hard to work with (everything else was 5 stars). The dough was extremely sticky and even though I floured the countertop and the rolling pin, the dough stuck to everything - including my fingers, which I floured. It was absolutely pointless to roll it out and cut it into wedges because when you went to pull up the piece to place on the cooking sheet, you mangled the piece beyond recognition. I pretty much ended up scrapping the pieces off the countertop and forming little blobs on the cooking sheet. However, this did NOT affect the taste of the scone one bit. They were DELICIOUS!!!! Since I don't know how to count or cut a circle into 12 equal pieces, I ended up cutting it into 16 pieces (still not equal) so they were a little on the small side. But, I was able to eat 2 scones for the price of 1. I normally find scones to be on the DRY side, which is why I hesitated on making this recipe. But these were the complete opposite. When they came out of the oven, I cut my scones in half and drizzled honey on top. They were YUMMY! Next time I'm not even going to bother rolling out the dough. Instead I'm going to drop the dough onto the cooking sheet by tablespoons and flatten them slightly with my fingers. I also want to add cranberries to them and maybe sprinkle some sugar on top before baking them. Thanks Dayla!

Ingredients Nutrition


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Spray a baking sheet with non-stick cooking spray.
  3. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  4. In a small bowl, combine the yogurt, egg and melted margarine.
  5. Add the yogurt mixture to the flour mixture, stirring until just blended; do not overmix.
  6. Lightly flour a work surface and rolling pin.
  7. Roll out the dough to 1/4" thickness.
  8. With a sharp knife, cut into 12 wedges; place on the baking sheet.
  9. Reduce oven temperature to 400 degrees Fahrenheit.
  10. Bake until golden brown, 12 to 15 minutes.
  11. Cool on a wire rack 10 minutes.

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