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Breakfast Yoghurt Scones

These yoghurt scones are the perfect kickstart to your day or lovely as a lunchtime treat. You can bake them in advance and they keep for up to 3 days stored in an airtight container. I love to serve them topped with a spoon of jam and a dollop of Glenilen yoghurt
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Servings 7



  • 125 g Glenilen Natural Yoghurt
  • 200 g plain flour
  • 1 tsp bicarbonate of soda
  • 20 g wheat bran
  • 30 g honey
  • 25 g butter
  • 110 g dried fruit
  • 70 ml buttermilk
  • 1 egg, egg wash


  • Preheat your oven to 200C/180C fan.
  • Line a tray with parchment paper & set aside.
  • Into a mixing bowl, sieve in the flour and soda.
  • To this add the bran and mix.
  • Add the cubed butter and with clean hands, rub together to blend.
  • At this stage, add the Glenilen Natural Yoghurt, honey& buttermilk.
  • Mix to form a soft scone dough.
  • Roll on a lightly floured surface to a thickness of 2“.
  • Using a 3” round cutter, cut out 7 scones.
  • Place on the lined tray and egg wash.
  • Bake in the preheated oven for 20 minutes.
  • Remove and allow to cool before serving.