Soft Coconut Yoghurt Scones recipe

Name: Soft Coconut Yoghurt Scones
Total time: 25 min
Yield: 6 servings
Cuisine: British
Ingredients: 250g Cake Flour; 60g Butter; 1 Eggs; 180g Coconut Greek Yoghurt

Light, tender scones with a delicate coconut richness and a gentle tang from yoghurt. They are ideal split warm and served with butter for a simple teatime treat.

25 min · Easy · British Jump to method

Ingredients

6 servings

250g Cake Flour
60g Butter
1 Eggs
180g Coconut Greek Yoghurt

Nutrition	Per serving
Calories	251 kcal
Protein	5.5 g
Carbohydrates	33.8 g
Fat	9.7 g
Saturated fat	5.5 g
Fibre	0.8 g
Sugar	3.1 g
Sodium	171 mg

Why this works

A moderately energy-dense scone with some protein from yoghurt and egg, but low fibre and relatively high saturated fat from butter.

Calcium from yoghurt. Coconut Greek yoghurt can contribute some calcium and often provides live cultures, though amounts vary by brand.

Protein contribution. Egg and Greek yoghurt lift the protein content a little compared with standard scones, helping with satiety.

Low fibre, refined flour. Cake flour is refined, so this recipe is low in fibre and will have a gentler but less sustaining effect on blood sugar.

Method

Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and line a tray with baking paper.
Rub the butter into the cake flour until the mixture resembles fine crumbs.
Beat the eggs with the Coconut Greek Yoghurt, then mix into the flour to form a soft dough.
Pat the dough out gently and cut into rounds.
Bake for 12–15 minutes until risen and lightly golden.
Serve warm with a little extra butter if desired.

Other Coconut Recipes

Baked Weet-Bix Custard Squares

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Butter and Mustard Breakfast Muffins

30 min · Fluffy savoury muffins with a soft crumb and a gentle mustard warmth, brightened by tangy yoghurt. They are excellent for breakfast boxes or a quick grab-and-go snack.

Coconut Yoghurt Breakfast Slice

35 min · A tender breakfast slice with a gentle coconut tang and a light crumb, made more interesting with crushed Weet-Bix for texture. It is lovely warmed through and served with extra yoghurt on the side.

Coconut Yoghurt Dutch Baby

25 min · A dramatic oven-baked pancake with crisp edges and a soft centre, enriched with yoghurt for a lighter, tangier finish. Served warm, it makes an impressive brunch with almost no fuss.

Golden Mustard Butter Savoury Pancakes

20 min · Soft, savoury pancakes enriched with mustard butter and a tangy yoghurt finish, perfect for a quick lunch or light dinner. The Weet-Bix adds a rustic, wholesome note and helps make them satisfyingly hearty.

Mustard and Yoghurt Spoon Cake

30 min · A simple, tangy traybake with a soft, pudding-like centre and a lightly crisp top. The mustard adds a subtle savoury edge that makes this unusual cake memorable and moreish.