Cranberry Yogurt Scones

These Cranberry Yogurt Scones are incredible! Moist and not too sweet. I was served these scones with breakfast while staying at the Tabor House Inn in Vermont. They were so good I asked the inn’s owner, Jennifer Bright, for the recipe! If you want to impress breakfast guests — make these. I promise no one will be disappointed :)

cranberry yogurt scones

Cranberry Yogurt Scones


(makes 8 scones)

  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 Tbsp. cold butter
  • 1/2 cup dried cranberries (or dried cherries)
  • 1/2 cup plain yogurt


Preheat oven to 425.

  1. Sift together the flour, sugar, baking powder, baking soda, and salt.
  2. Add in the butter, slice by slice, mixing as you go.
  3. Stir in the dried fruit and the yogurt.
  4. Form dough into a ball, place on a greased/cooking sprayed baking sheet and pat down into a circle about 1/2 to 1/4 inches thick.
  5. Sprinkle with sugar and cut into 8 segments.
  6. Bake at 425 degrees for about 20 minutes or until edges are slightly crisp and the top is lightly browned.

cranberry yogurt scones


cranberry yogurt scones

For more details about my stay at the Tabor House Inn, check out this post.


  1. 2

    I was a baking maniac tonight and made this recipe! it’s delicious! Thanks so much for sharing! :)

  2. 3

    Anne, I made these for my family this morning (we’re at the beach in South Carolina) and they love them! Thank you!

  3. 4

    I’m obsessed with these…made them again today! I actually changed things up a bit: I substituted blueberries for cranberries and 1/2 cup of buttermilk (which is reasonably healthy) for the yogurt. The buttermilk was a must since I’m in the South — maybe you can try it out now that you’re in NC! Needless to say, the scones were delicious.

  4. 6

    These were great! All I had on hand was Straus Nonfat Vanilla Yogurt, but I gave it a try and they were delicious. They taste much more decadent than they are! :)

  5. 7

    Wow, this looks delicious!!

  6. 8

    What is the nutrition per serving? They look delicious.

  7. 10

    What if spreadable butter (with less saturated fat-health history) was used in place of regular butter. Would they still turn out? Could applesauc or pumpkin puree be used in place of butter?

  8. 12

    I made these on Christmas morning for my family and they were so impressed. I couldn’t find the cream on top yogurt so I used Whole Milk French Vanilla Stonyfield yogurt instead. Thanks for sharing the recipe!

  9. 14

    Used this recipe as a base for Cinnamon Chip Scones. Also added some chocolate shots. Delicious scones.

  10. 16

    These are awesome! :)

  11. 17

    First time making scones and these were delicious. They didn’t quite look the same. I added a little lemon zest to the dough. And drizzled lightly with lemon frosting (lemon zest, lemon juice, tad butter and powdered sugar) Thought about if I could make these in cupcake tins. How much do you think I should change the temp and baking time??

    • 18

      Yum – everything with lemon is delicious! I have no idea how long to bake if in cupcake tins – I would say same temp, but just watch the time?

  12. 19

    I made these today into mini scones for a church breakfast/coffee hour tomorrow and they are fANNEtastic! Thank you so much for the recipe.

  13. 21

    OK, think I’ve got a new favorite scone recipe! Just made a batch of apricot mini-scones (chop up the dried apricots and toss with a spoonful of flour before mixing in so they don’t clump up) based on the basic recipe and they came out amazing.

  14. 23

    Thanks, Anne! I used whole wheat flour which probably makes it a little less moist but still very nice….so simple to shape into a single round which helps keep in more moisture too. I added zest of an orange with a tablespoon of orange blossom water.
    Happy Memorial Day!

  15. 25

    I made these as the recipe says. Wonderful and so easy. My family are begging for more :)

  16. 27

    I’ve made scones a good long time and the first sign of trouble was the portions–half a cup of yogurt for that much dry ingredients. Too little…in my opinion. The mass was drier than usual and completely unworkable without the addition of additional yogurt…or even buttermilk.

    Once I doubled, effectively, the amount of yogurt, the scones achieved the requisite consistency. And to continue in my honest approach, I added coconut chips and used fresh blueberries rather than dried fruit.

    • 28

      I’m sorry to hear that this recipe didn’t work for you! That’s strange, since no one else has had any problems with it. Either way, glad you made it work!

      • 29

        Not really strange–the fact is, very few folks know how to make scones properly in the first place so consequently they are generally unfamiliar with the typical consistency of the raggedy dough. I have no doubt there were many who may have had more difficulties than they knew to let on.

        Thanks for posting the recipe.

        • 30
          WhatsBruin says

          I am a professional cook and am extremely familiar with making scones….this recipe is fabulous! (You do get an Expert in every bunch, you know. It’s a requirement.) I used light 100 calorie yogurt and they were perfect. I think I’ll be continuing to use this fantastic recipe with lots of modifications like lemon zest, almond extract…whole wheat flour..different types of yogurt. Thanks again for this recipe and what a great blog!

    • 32

      This is the only scone recipe I need! A.MAZ.ING. While the consistency was more dry (recipe as written), it was just fine. No extra yogurt needed. I used the FAGE 0% plain Greek yogurt. You can also make 3-4 smaller dough balls to smash down if needed. I’ve done it both ways and they’re addictive! Thank you so much for sharing this recipe!!

  17. 33

    I made these tonight, but haven’t tasted them as they’re a gift! They look and smell heavenly, I will definitely make a batch for myself!

  18. 34
    Michelle says

    Just made these with fresh blueberries, great recipe, thanks for sharing

  19. 35

    These scones were great – and I used all Earth Balance (Soy Free) spread instead of butter and 0% Fage yogurt. I also subbed Organic Raisins as I didn’t have enough cranberries. We ate them with raspberry jam and a nice blob of Fage yogurt. Delicious!

  20. 36
    Stephany Bartolo says

    Thank you, these were sooooo yummy! I used coconut oil in place of butter. turned out so nice and I am surprised at how easy they are to make.

  21. 38

    When you say to mix in the cold butter, do you mean to cut it in as you would with biscuits? Don’t see how to mx them in any other way BUT there may be some way I don’t know about. Sound delicious but just want clarification before I start. THANKS

    • 39


    • 40

      Mary, You can also use a box grater to shred (use the larger holes) FROZEN butter then just toss in with the flour mixture if you don’t have a pastry blending tool with the handle and semi-circle wires. Then just toss with a fork to coat butter before adding liquid. Many bakers do this with biscuits and scones are just glorified biscuits.

  22. 41

    I’ve tried a LOT of scone recipes and this was my favorite ever! I, too, needed to double the amount of yogurt — otherwise there was no way the dough would come together. I substituted chocolate chips for half the cranberries for indulgent cranberry chocolate scones. This will be our family’s go-to scone recipe from now on, pushing aside a recipe that has been our our favorite for decades!!!

  23. 43

    I’ve been referring back to this recipe for years. Originally because who has heavy cream around? But as I’ve tried other recipes I’ve realized these scones have superior texture. Usually I change up whats inside. My favorite is white chocolate and cranberries.

  24. 45

    Is it alright to use cake flour for this?

  25. 47

    Yum! Thanks for sharing this. I didn’t have any milk on hand but wanted to make scones — which led me to your page. I made this as written except with the addition of one egg beat into the yogurt before adding to the dry mix — mostly because I like the richer flavor that an egg adds. I only needed to bake them for 14 minutes at 425. Came out perfect. Fluffy texture that was not too crumbly. Thanks!

  26. 49

    I made today with 1/4 cup sugared fresh cranberries, dried tart cherries and orange flavoring awesome.
    So love the recipie thanks!

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