Basic dough recipe

You can make this simple recipe for scones in no time at all. Add a sweet ingredient to make a delicious, warm breakfast to go with a hot cup of coffee. Or add a savory ingredient(s) to make the perfect accompaniment for any meal.

You don’t need any fancy equipment. I mix up this dough by hand. It forms a sticky dough that is kneaded together just until combined. Then gently work in your additions, cut and bake.

With the substitution of yogurt, this is a healthy recipe you can feel good about serving.

Try them – you’ll wonder why you’ve been relying on packaged mixes. From start to finish, 30 minutes!



  • 2 cups all-purpose flour
  • 1/2 cup of white or natural sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons butter, chilled
  • 1/2 cup plain yogurt
  • 2-4 tablespoons milk, depending on consistency of dough
  • cinnamon, natural sugar crystals for garnish

I added blueberries and 1 tablespoon of lemon zest to my batter to make them lemon-blueberry.

You may add the following ingredients (or whatever you have on hand) to make them your own:

  • 1 to 1 1/2 cups of firm, fresh fruit (strawberries, blueberries)
  • 2 apples, peeled, cored and grated
  • 1 cup of shredded cheddar cheese and 1/2 cup chopped chives

Preheat oven to 425 degrees, grease and line a cookie sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

Cut in butter until crumbly.

Add yogurt and milk to dry mixture to form a soft, sticky dough. You may also add any ingredients now that won’t get smashed.

If you’re adding fruit, form the dough first, then divide into 2 pieces and gently fold in the fruit.

Turn dough out on to a floured surface and gently need until dough and ingredients are combined; DO NOT overwork. Dough WILL BE sticky.

Form one large or two small rounds of dough. Cut large round into 8 or small round into 4 triangle-shaped scones.

Please on parchment-lined baking sheet. Sprinkle with cinnamon and sugar.

Bake for 15 minutes until golden brown.

Cool slightly before serving. Serve with a modified butter, if desired.
*I added lemon juice and honey to my butter when I made these lemon-blueberry scones.


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