Orange Yogurt Scones

Real scones, real easy to make.

Every once in a while I fall in love with a specific kind of food and want to eat various versions of it all the time. (As you might imagine, eventually I get sick of that kind of food and move on to something else.) For the last six or eight months or so, scones have been high on my list. I think it started with a few instances of really good scones bought at a coffee shop. From there, it became a sort of goal to try scones in various other places, looking for “the best” scone.

Plated Scone
Here’s one of the scones I made yesterday, served up with some apricot preserve. (Orange marmalade would have been better.)

When I unpacked most of my kitchen equipment and put it away in my new kitchen, I began baking again. And because my cookbooks were still packed, I relied on the Internet to find recipes — knowing the whole time that one of my cookbooks contained my very favorite scone recipe. After a few disappointing muffin-like concoctions, I finally dug out the cookbook with the scone recipe, Sunset Recipe Annual, 1997 Edition. This was a cookbook I got from my mother way back then. It has two recipes that I turned to over and over; this is one of them.


  • 2 cups flour
  • 1/3 cup plus 2 teaspoons sugar
  • 2 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter or margarine. I used butter.
  • 1 6-oz container of orange or lemon flavored yogurt (about 1/3 cup).
  • 2 teaspoons grated orange peel.
  • 1/4 cup orange juice


Here’s how I made it for a Sunday brunch at a friend’s house yesterday:

  1. Preheat oven to 375°F.
  2. Oil a 12 x 15 inch pan. I used spray oil, which I rubbed into a nonstick pizza pan.
  3. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt. I did this in my food processor.
  4. Cut in the butter until the mixture resembles crumbs. This is very easy (and quick) in a food processor. (Indeed, I think food processors were made for making scones and pie crust.)
  5. In a separate bowl, combine yogurt (I used pomegranate because I didn’t have any orange or lemon), orange peel (which I didn’t use), and orange juice.
  6. Add the yogurt mixture to the flour mixture and stir until evenly moistened. This is where the total amount of yogurt matters. The Chobani that I used comes in 5.3 oz containers — not 6 oz. So I added more orange juice to make sure I had enough moisture. And no, I didn’t do this in the food processor.
  7. Mound the dough on the prepared pan and then use your hands to pat it into a 9-inch round. The cookbook suggests flouring your hands, but I didn’t need to. I’m thinking my mix might not have been moist enough.
  8. Use a large knife to cut down through the dough to make eight wedges but don’t separate them. All you’re doing is scoring the dough so the scones break apart easily later.
  9. Sprinkle the remaining sugar on the dough.
  10. Bake about 25 minutes, until scones are golden brown.
  11. Cut or break into wedges and serve hot or warm.

Baked Scones
Here’s what my scones looked like, right out of the oven.

I’m pretty sure that you can modify this in a variety of ways to make different flavors. Next time, I’ll get the orange yogurt and grated orange peel to make it the way I used to years ago.

Download and print this recipe.

4 thoughts on “Orange Yogurt Scones

  1. Free advice, for which you didn’t ask. Use plain yogurt and more orange zest. And after testing the orange, use the juice.
    Question. Do you cut all the way through the dough, till knife hits pan?

    • This sounds like an excellent idea. I seldom buy or eat flavored yogurt — happened to have some pomegranate in the fridge — it’s so sweet. When making this substitution, it might be a good idea to add a tiny bit more sugar since there wouldn’t be any with the yogurt flavor.

      • Wow. So glad I found this! I love to make scones and this is also my favorite, that I always revert to. My recipe is on a torn, stained page and I couldn’t find it on the Sunset website – probably because it’s so old! I also prefer plain yogurt, with orange and/or lemon peel. I’ve also made versions with berries (e.g., raspberries or cranberries) or crystallized ginger. Delicious. And, yes, I cut all the way through the dough until knife hits the pan. Thanks again!

        • How funny that you should reply to this old post today! I bought the ingredients to make these scones this weekend. I’ll be calculating nutritional information for them and adding that to the post later on. I’ve started really paying attention to things like that lately.

          Enjoy them!

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