An old-school favourite with a Greek Yoghurt twist, thanks to Jalna!

Scones just like nana used to make them. Perfect for work or school lunches.

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2 cups (300g) plain flour

2 teaspoons sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup (250g) Jalna Sweet & Creamy Greek Yoghurt + extra to serve

1/2 cup (125ml) milk


1. Preheat oven to 200°C/180°C fan forced. Line a rimmed baking tray with baking paper.

2. In a large bowl whisk together the flour, sugar, baking powder and salt. Add the yoghurt and half the milk and stir with a wooden spoon until dough just comes together.

3. Transfer to a lightly floured bench. Add enough of remaining milk just until a dough forms. Knead a few times, until dough is smooth (it will be fairly sticky).

4. Lightly flour a work surface and using a floured rolling pin roll the dough out to 25mm thick. Cut with a floured 10cm wide scone cutter or drinking glass and place on the baking tray.

5. Bake 15 minutes or until golden brown. Serve warm with a dollop of yoghurt and jam, honey or berry compote.

Tip: Add sultanas, cranberries, mixed pepita and sunflower seeds.

For a savoury scone, omit the sugar and add fresh or dried herbs, like oregano, thyme, dill.


Prep time: 10min Cook time: 15min