Prep Time10 minutes
Total Time26 minutes
Servings8 Servings
These Cinnamon Yogurt Scones are a Farmgirl Gourmet favorite, and they’re about to become your new go-to breakfast treat. With a tender crumb, a hint of cinnamon spice, and a touch of tangy yogurt, these scones are as delightful to make as they are to eat.
The smell of freshly baked scones wafting through the kitchen on a cozy weekend morning is probably my favorite thing ever. They’re warm, buttery, and just a little bit indulgent, the perfect way to start the day. But today, we’re not talking about just any scones.
Check out some of my other faves like these savory Bacon Cheddar Scones, or my favorite spring scone Fresh Strawberry Scones, or these Huckleberry Scones.
In This Post
Key Takeaways
- Cinnamon yogurt scones are a favorite for their tender crumb and cinnamon flavor, making them perfect for breakfast.
- Yogurt adds moisture and tang, keeping the scones flavorful and easy to prepare.
- The recipe requires simple ingredients and takes under 30 minutes from start to finish.
- Serve these scones plain, with glaze, or alongside your favorite jam; they’re great for sharing.
- Follow tips like keeping the butter cold and avoiding overmixing for perfect scones.
Why You’ll Love These Scones
Scones often get a bad rap for being dry or bland, but not these. The secret? Yogurt. It adds moisture and a subtle tang that balances the sweetness of the cinnamon. Plus, these scones are incredibly easy to make, no fancy equipment or complicated techniques required. Here’s why you’ll love them:
- Simple Ingredients: You probably have everything you need in your pantry already.
- Quick to Make: From mixing to baking, these scones come together in under 30 minutes.
- Versatile: Enjoy them plain, with a drizzle of glaze, or alongside your favorite jam and butter.
- Perfect for Sharing: Whether it’s a cozy breakfast at home or a brunch with friends, these scones are always a hit.
Ingredients You’ll Need
Here’s what you’ll need to make these irresistible cinnamon yogurt scones:
- Flour: 2 cups of all-purpose flour forms the base of the scones.
- Brown Sugar: 1/3 cup of brown sugar adds just the right amount of sweetness.
- Baking Powder & Baking Soda: 2 teaspoons baking powder and 1/2 teaspoon baking soda ensures the scones rise beautifully.
- Salt: A pinch to balance the flavors.
- Cinnamon: 2 teaspoons for that warm, cozy spice.
- Butter: 6 tablespoons of cold, unsalted butter, cut into small pieces. Cold butter is key to flaky scones!
- Yogurt: 6 oz of plain or vanilla flavored yogurt (Greek or regular) adds moisture and tang.
- Heavy Cream: 3 tablespoons to bring the dough together.
- Vanilla extract: 1 teaspoon for a hint of sweetness and depth.
- Optional glaze: A simple mix of powdered sugar, milk, and a dash of cinnamon for drizzling on top.
How to Make Cinnamon Yogurt Scones
- Preheat and Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Cut in the Butter: Add the cold butter pieces to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a small bowl, mix the yogurt, milk, and vanilla extract. Pour this into the dry ingredients and stir until just combined. Be careful not to overmix!
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a circle about 1 inch thick, then cut it into 8 wedges.
- Bake: Place the wedges on the prepared baking sheet and bake for 14-16 minutes, or until the scones are golden brown.
- Glaze (Optional): If desired, whisk together a simple glaze of powdered sugar, milk, and cinnamon, then drizzle it over the warm scones.
Tips for Perfect Scones
- Keep It Cold: Cold butter is essential for flaky scones. If the dough gets too warm, pop it in the fridge for 10 minutes before baking.
- Don’t Overmix: Overmixing can lead to tough scones. Mix just until the dough comes together.
- Customize: Add raisins, dried cranberries, or a handful of chopped nuts for extra texture and flavor.
A Farmgirl Gourmet Favorite
At Farmgirl Gourmet, we believe in keeping things simple, fresh, and full of love. These cinnamon yogurt scones are a perfect example of that philosophy. They’re easy enough for a weekday breakfast but special enough for a weekend treat. Plus, they’re a great way to use up that tub of yogurt sitting in your fridge.
So, the next time you’re craving something warm, comforting, and just a little bit sweet, give these scones a try. They’re sure to become a staple in your kitchen, just like they are in mine. Happy baking, friends!
People Also Ask
Yes! Greek yogurt works great in this recipe. It has a thicker consistency and a slightly more pronounced tang, which actually adds a nice depth of flavor. Plain regular yogurt works too. If you use plain yogurt (Greek or regular), you may want to add a teaspoon of vanilla extract to the dough to keep that subtle sweetness.
The two most common culprits are overmixing the dough and warm butter. Mix the dough just until it comes together and stop there. Overworking it develops the gluten and leads to tough, dense scones. Equally important is keeping the butter cold. If your kitchen is warm, chill the butter cubes in the freezer for 10 minutes before adding them to the dry ingredients.
Absolutely. You can mix and shape the dough into wedges, place them on a parchment-lined baking sheet, and refrigerate overnight. Bake them straight from the fridge the next morning, adding just a minute or two to the bake time. You can also freeze unbaked scone wedges and bake them from frozen at 425°F, adding about 5 extra minutes to the bake time.
A simple powdered sugar glaze gets a serious upgrade with a pinch of cinnamon and a splash of vanilla extract whisked in. You can also swap the milk for brewed chai tea, strong coffee, or even a little maple syrup for a cozy twist that pairs perfectly with the warm cinnamon in the scones.
The scones are ready when they are lightly golden on top and a toothpick or cake tester inserted into the thickest part comes out clean, usually around 14 to 16 minutes at 425°F. The bottoms should also be set and lightly browned. Avoid opening the oven too early, as the temperature drop can affect the rise.
Cinnamon Yogurt Scones Recipe
Ingredients
- 2 cups all purpose flour, unbleached
- ⅓ cup brown sugar
- 2 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 6 tbsp unsalted butter, cold, cut into 1/2" cubes
- 6 oz vanilla yogurt, or plain
- 3 tbsp heavy cream
Instructions
- Preheat oven to 425º F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl add the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Mix lightly with a whisk.
- Add the butter to the dry ingredients and use a pastry cutter or your fingers to mix in the butter to make a coarse meal. Add the yogurt and heavy cream and mix just until the dough begins to come together.
- Turn out onto a lightly floured board or counter. Pat the mixture together to make an 8 inch circle. Use a bench scraper or long knife and cut into 8 wedges. Place on prepared baking sheet.
- Bake 14-16 minutes or until the scones are lightly browned and a tester inserted in the thickest part comes out clean. Cool slightly before eating.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
So simple and delicious! This base scone recipe is easy to tweak with your favorite spices.
I’m surprised there aren’t any comments on this recipe yet! I just made these scones after seeing them on Pinterest. They are very good. Thank you for sharing!
Hi Jess – when I migrated FG from Blogger to WordPress I lost all of my comments. 🙁 There were a lot of them on this recipe…but I’m glad there’s now YOURS. 🙂 Glad you enjoyed this recipe!!