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honey scones with Greek Yogurt on a breakfast table

Honey Scones with Greek Yogurt and Pine Nuts

 Skip the sugar and enjoy these naturally sweetened Honey Scones with Greek Yogurt and Pine Nuts - the perfect sweet breakfast, afternoon treat or on-the-go snack.

Course Breakfast, brunch
Cuisine english, Greek
Keyword scones recipe with yogurt, scones with Greek Yogurt, sugar-free scones recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 6 scones
Calories 400 kcal
Author Kiki Johnson


  • 2 cups flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup full-fat Greek Yogurt
  • 1 egg
  • 1/4 cup honey
  • 1 tsp vanilla
  • 8 tbsp butter 120 g, ice cold
  • 1/4 cup toasted pine nuts
  • melted butter or egg wash for brushing


  1. Mix dry ingredients in a bowl and put in the fridge. Mix yogurt, egg, honey, vanilla and vanilla in a small bowl and chill as well. Grate the butter into a little container and freeze for at least 5 minutes.

  2. Prepare your workspace by lightly flouring your countertop. Line a baking sheet with parchment paper.

  3. Take dry ingredients out of the fridge add the grated butter and stir so that the frozen butter chunks are distributed evenly. Now, using a silicone spatula, stir in the wet ingredients. 

  4. Transfer the scones dough to a floured work surface and shape into a ball – Yes, it will look awfully crumbly.

    how to make perfect scones
  5. With a rolling pin, or your hands, roll or pat the dough into an improvised 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more. 

    anleitung zum Scones backen
  6. Add the pine nuts before the 2nd fold when you roll out the dough into a square.

  7. After the 2nd fold, pat the dough into a disk and cut into 6 wedges using a very sharp knife. Do this in clean decided cuts without moving the knife. If you use a cookie cutter, don´t twist it around!

    scones ready to go into the oven
  8. Transfer the wedges to a parchment-lined baking sheet, spacing them about 1 inch apart. Do you see the little chunks of butter in the dough? These little butter peas will make your scones rise and make them super flaky and light.

  9. Brush the tops of the scones with the melted butter making sure that NO butter runs down the edges as this will prevent them from rising. 

  10. Adjust an oven rack to the middle position and preheat the oven to 425°F. While the oven preheats, pop the tray of scones in the freezer.

  11.  Bake the flaky scones until golden brown and well risen about 16 to 18 minutes. Allow them to cool for 5 minutes and serve.

Recipe Notes

  • Want fresh scones for breakfast…and fast? Just store the readily shaped scones in the fridge overnight. Cover the baking tray with cling film!
  • You can freeze scones after cutting and before baking. Completely defrost before baking and increase the baking time as necessary.
  • Leftover baked scones can also be frozen. Whenever you want to serve them, just thaw them completely and reheat in a 350° oven for 4-6 minutes or in a microwave for around 10 seconds, just to warm them up.