RECIPE: Devon Scones

Scones are so simple, and because is Devon-based, they are a regular thing in our cake tin. We have tweaked a recipe from BBC Goodfood, removing milk and instead using the whey liquid that we collected from straining out our Greek yoghurt. They work brilliantly, and because scones are something of a blank canvas, there's lots that you could do to put your own twist on them - raisins, coconut, blueberries, cheese... get creative.


  • 350g of self-raising flour
  • A pinch of salt
  • 1 tsp. of baking powder
  • 85g of unsalted butter (proper butter, not margarine)
  • 3 tbsp. of caster sugar
  • 175ml of whey liquid, strained from homemade natural yoghurt
  • 1 tsp. vanilla extract
  • A squirt of lemon juice
  • Egg or whole milk for glazing

Possible extra ingredients, to be added before the wet part of the mixture:

  • Raisins
  • Blueberries
  • Coconut
  • Apricot (cut into small pieces)


    1. Prepare your whey liquid by straining your homemade natural yoghurt through a Better Cloth.
    2. Pre-heat the oven to 200 degrees.
    3. Sieve the flour and baking powder into an appropriately sized bowl.
    4. Gently mix in the pinch of salt.
    5. Add the sugar and mix.
    6. Prepare the 85g butter by cutting into small cubes - the smaller the cubes, the easier the next part.
    7. Add the butter to the flour mix and rub it all together with your fingers until you have a crumb-like texture and the butter is evenly combined without large lumps.
    8. Warm the whey liquid in a microwave or on a hob for a short time, until it is warm but not hot, then add the vanilla and lemon juice.
    9. Grease your oven tray and place it in the oven to heat up before the baking part.
    10. Add the wet whey mixture to the dry flour and butter crumbs and stir quickly with the handle of a long spoon. Don't worry if it feels quite wet.
    11. Sprinkle extra flour onto a work top and turn the dough out of the bowl onto it. Flour your hands as well and then fold and gently kneed the dough a few times until it starts to smooth out.
    12. Pat the dough down to form a flat surface that's roughly 3cm thick and, using a 5-7cm round cutter, press out your scones. Do this until you run out of space and then clump the dough back together and pat it down to make a new flat surface.
    13. Brush the tops with either a beaten egg or whole milk and place them (carefully) onto the hot baking tray.
    14. Bake the scones for 10 minutes and assess if they may need slightly longer. You want the tops to be a nice golden colour and if you have made larger scones they may need an extra minute or two. Be prepared to watch the oven for a few minutes to choose the right moment.
    15. Let them cool a little, before eating with generous amounts of clotted cream and jam, applied in the correct order, or course!

      Why lemon juice? 
      The addition of lemon juice does not influence the flavour, but instead helps to spark off the baking powder for a better rise and a fluffier, lighter scone.

      YogurtNest scones with clotted cream and jam
      YogurtNest scones fresh from the oven and cooling on a plate
      YogurtNest scones on a baking tray