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Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until well combined.

Add the 1 1/2 cups of plain Greek yogurt to the dry ingredients. Mix with a spatula or your hands until a soft, pliable dough forms. Do not overmix.

Gently fold in your chosen add-ins (e.g., chocolate chips and coconut) until they are evenly distributed throughout the dough.

Using a kitchen scale for accuracy, portion the dough into individual scones, aiming for each to weigh between 80-100 grams. Shape them into round balls.

Prepare two shallow bowls: one with the 2 tablespoons of plain Greek yogurt for coating and another with the brown sugar for coating.

Take each scone and lightly coat it with a thin layer of yogurt (you can roll it in the yogurt or use a pastry brush). Immediately after the yogurt coating, roll the scone in the brown sugar to create an even outer shell. This step is crucial for the scone's crispy texture.

Place the coated scones back on the prepared baking sheet, ensuring they are evenly spaced to allow for proper air circulation.

Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and the brown sugar coating has caramelized and is firm to the touch.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.


Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until well combined.

Add the 1 1/2 cups of plain Greek yogurt to the dry ingredients. Mix with a spatula or your hands until a soft, pliable dough forms. Do not overmix.

Gently fold in your chosen add-ins (e.g., chocolate chips and coconut) until they are evenly distributed throughout the dough.

Using a kitchen scale for accuracy, portion the dough into individual scones, aiming for each to weigh between 80-100 grams. Shape them into round balls.

Prepare two shallow bowls: one with the 2 tablespoons of plain Greek yogurt for coating and another with the brown sugar for coating.

Take each scone and lightly coat it with a thin layer of yogurt (you can roll it in the yogurt or use a pastry brush). Immediately after the yogurt coating, roll the scone in the brown sugar to create an even outer shell. This step is crucial for the scone's crispy texture.

Place the coated scones back on the prepared baking sheet, ensuring they are evenly spaced to allow for proper air circulation.

Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and the brown sugar coating has caramelized and is firm to the touch.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
