Cheese scones with yogurt

[Pinkfluffysocks78]

I saw a recipe for 3 ingredients scones; cheese, self raising flour and yogurt. I gave it a go. They looked lovely when I took them out the oven, but they weren’t light and fluffy inside. And they tasted sour. Too much yogurt maybe?
oh and the bottoms were over baked.

Where did I go wrong?

This weekend I’m going to try scones with dates.

I have never seen a scone recipe that uses yogurt, and there's probably a reason for that.

The whole "only three ingredients" thing seems like a gimmick here as scones use very few ingredients and they are pretty standard ones most households always have in. This is the recipe I use and, with exception of the chives, I always have these ingredients in. I wonder if the lack of little butter pockets contributed to lack of fluffiness, and depending on how old your SR flour is, there is a chance the baking powder through it has expired.

Cheese scones are sometimes quite solid or stodgy. Things you could do to improve them are use a little baking powder as well as SR flour, use half and half milk and yogurt, add a beaten egg to the mixture, rub an ounce or two of butter into the flour before adding any liquid.
Of course then you've used more than three ingredients! The problem with your scones was caused by the limited three ingredients concept. But if you're interested that type of cooking, have a look at Jamie Oliver's recipe for flatbread made with yoghurt, it works well.

Send for the BERO cookery book (only a couple of pounds) you'll never make a dud scone again!

Like a pp, I've not used yoghurt to make scones, but years ago, before everyone had a fridge, a common use for milk that had turned sour was to make scones with it.
So I imagine that was the thinking behind the use of yoghurt.

There's an amazing Dan Lepard scone recipe which uses yoghurt, which I make often. It does have other ingredients though! It's in his Short and Sweet book

moorlandseater.com/very-cheesy-cheese-scones/
These ones work quite well, extra baking powder along with the SR flour helps them be less claggy. Still better fresh from the oven rather than cold though.

Thank you all for your replies. I don’t think I’ll be using yogurt again. I’ll stick to milk and butter. I have read about adding an egg so with try that too.

I was very disappointed ☹️ with my batch over the weekend.

I saw this on TikTok, I put a bit of sugar and raisins in, they were lovely.