Yogurt Scone

Dec 30, 2024
4 min read

## Delicious Yogurt Scone Recipe

Yogurt Scone

A stunning decorative cake designed to resemble a wreath, perfect for any occasion. This recipe requires wheat flour, yeast, milk, yogurt, butter, and an egg yolk for the finishing glaze, along with a positive attitude. It is quick and easy to prepare, with minimal waiting time. Please follow the recipe instructions.

Ingredients: simple, total time: 90 min.

800 g of wheat flour/ 3 full spoon for work surface
450 ml of warm milk
150 g of Greek yogurt
50 g of soft butter/ +10 g melted for finish coating
10 g of dry yeast/ or 30 g of fresh yeast
1 bag baking powder/ 10g
10 g of granulated sugar
15 g of salt
1 egg yolk for finish coating

Preparation:

Place half of the flour mixed with baking powder into a deep bowl and create a well in the center.
Add the dry yeast into the well, followed by one and a half tablespoons of sugar, 150 ml of warm milk, yogurt, and butter. Combine all ingredients thoroughly.
(For those using fresh yeast, dissolve the yeast in lukewarm milk, add a tablespoon of sugar and a teaspoon of flour, mix, and allow it to rest for 10–15 minutes.)
Incorporate a tablespoon of salt into the flour, gradually adding more flour and milk. Mix gently until a sticky dough forms. Knead for approximately 7 minutes.
Lightly flour the work surface and knead the dough until it becomes semi-smooth and soft, gradually adding more flour as needed.
Once the desired dough consistency is achieved, lightly oil a bowl, coat the dough, cover it with a clean cloth, and leave it in a warm place for 30–35 minutes to double in size.
After this period, take the risen dough, sprinkle it with a little flour, shape it into a rectangle with your hands, and then roll it out with a rolling pin to a thickness of approximately 4–5 mm. The dough should be soft and non-sticky.
Once rolled into a rectangle, use a knife to make several equal cuts on the upper part of the dough, ensuring the cuts are about 4 cm below the upper edge.
Carefully roll the dough from the bottom edge to the top, ensuring the cuts remain on top of the roll.
Line an oven tray with baking paper.
Form the roll into a circular wreath shape, connecting the ends.
Transfer the wreath to the baking sheet and adjust the shape if necessary.
Ensure the thickness is uniform throughout.
Allow the dough to rest in a warm place for an additional 30 minutes.
After the resting period, beat the egg yolk and coat the tops and sides of the rolls.
Bake in a preheated oven at 180°C for approximately 25 minutes.
While still warm, brush the scones with melted butter or oil.

Serve!

2. RECIPE YOGURT SCONE

Ingredients: simple, total time: 90 min.

10 g dry yeast
7 g granulated sugar
7 g salt
250 ml warm milk
200 ml yogurt
3 Tbsp oil
30 g butter
500 g flour
1 egg yolk and 50 ml milk/ for coating

Preparation:

Combine sugar, salt, and milk in a bowl, then add the dry yeast and mix thoroughly.
Incorporate yogurt and oil, mixing simultaneously.
Gradually add flour while mixing the ingredients.
Finally, introduce softened butter into the mixture.
Mix the dough until it becomes cohesive, lightly oil it, and cover with a plate or clean cloth. Allow it to rest for 1 hour.
After the resting period, lightly flour the work surface, remove the dough, and knead it by hand.
Roll out the dough using a rolling pin to a thickness of 4-5 mm, forming a rectangle. Add flour if necessary.
Once the dough is prepared, make several cuts on the upper side, spaced 3-4 cm apart, using a knife.
Carefully twist the sides into a roll towards the top, ensuring the cuts remain on top.
Ensure uniform thickness throughout.
Oil the baking dish and transfer the dough carefully to maintain its firmness.
Shape the dough into a wreath and connect the ends.
After forming the cake, mix the egg yolk with milk and coat the cake evenly on all sides.
Cover and let it stand for 10–15 minutes.
Bake in a preheated oven at 180°C for 20–25 minutes.

Enjoy in bites!

NOTE:

Ensure the dough is not sticky.
When using a dough machine, gradually increase the speed to a lower setting, then decrease it again, kneading for approximately 5–7 minutes. Gradually incorporate flour to avoid errors.
For scones or bread, always use yeast that is within its freshness date.
The butter should be at room temperature and soft, while the milk should be warm but not excessively hot.
Store the bread in a dry location, using special bags or boxes designed for bread, ensuring they are tightly sealed and airtight, for up to 2-3 days.