What Can I Substitute for Yogurt in Scones? The Ultimate Guide

Scones, those delightful little treats perfect for breakfast, brunch, or afternoon tea, often rely on yogurt for their characteristic tenderness and subtle tang. But what happens when you’re out of yogurt, have dietary restrictions, or simply want to experiment with different flavors? Fear not! This comprehensive guide explores a myriad of yogurt substitutes that will ensure your scones remain delicious and satisfying.

Table of Contents

Understanding Yogurt’s Role in Scones

Before diving into the substitutes, it’s crucial to understand why yogurt is often a key ingredient in scone recipes. Yogurt contributes several important elements:

Moisture: Yogurt provides essential moisture, hydrating the flour and creating a softer dough.
Tang: The lactic acid in yogurt lends a subtle tangy flavor that balances the richness of butter and other ingredients.
Tenderness: Yogurt’s acidity helps to break down gluten, resulting in a more tender and less chewy scone.
Leavening Aid: Yogurt can react with baking soda, providing a slight leavening boost for a lighter texture.

Therefore, a successful yogurt substitute should aim to replicate these qualities as closely as possible.

Dairy-Based Yogurt Substitutes

If you’re not concerned about lactose intolerance or dairy allergies, several readily available dairy products can stand in for yogurt:

Sour Cream: A Tangy Alternative

Sour cream is a fantastic substitute for yogurt in scones, offering a similar tang and moisture content. Its higher fat content can even result in slightly richer and more tender scones.

How to Substitute: Use sour cream in a 1:1 ratio for yogurt. If your dough seems too thick, add a splash of milk or water to reach the desired consistency.
Considerations: Opt for full-fat sour cream for the best results, but reduced-fat can also work.

Crème Fraîche: Luxurious and Tangy

Crème fraîche is similar to sour cream but boasts a slightly higher fat content and a milder, slightly sweeter flavor. It will impart a lovely richness and delicate tang to your scones.

How to Substitute: Substitute crème fraîche for yogurt in equal amounts. You may need to slightly reduce the amount of butter in your recipe, or add a touch more flour, due to the higher fat content.
Considerations: Crème fraîche is often more expensive than sour cream, so consider this when choosing.

Buttermilk: A Classic Baking Staple

Buttermilk, with its characteristic tang and low-fat content, is another excellent option. It will produce light and airy scones with a subtle sourness.

How to Substitute: Use buttermilk in a 1:1 ratio for yogurt. Be mindful that buttermilk is thinner than yogurt, so you might need to slightly reduce the liquid content elsewhere in the recipe (e.g., reduce milk if the recipe calls for it).
Considerations: Buttermilk is readily available in most grocery stores.

Ricotta Cheese: Unexpectedly Delicious

Ricotta cheese, especially the whole milk variety, can be a surprisingly effective yogurt substitute. While it doesn’t have the same tang, its creamy texture adds moisture and a subtle sweetness.

How to Substitute: Drain the ricotta cheese well to remove excess moisture. Use it in a 1:1 ratio for yogurt, but you might want to add a squeeze of lemon juice to mimic the tang of yogurt.
Considerations: Ricotta cheese can make the scones slightly denser, so avoid overmixing the dough.

Cream Cheese: Rich and Dense

Cream cheese can be used as a yogurt substitute, but it will significantly alter the texture and flavor of your scones. It results in a very rich and dense scone, almost like a biscuit.

How to Substitute: Soften the cream cheese before using. Substitute it in a 1:1 ratio for yogurt. You may need to add a bit more liquid (milk or water) to achieve the right dough consistency.
Considerations: This substitute is best suited for those who enjoy a denser, more decadent scone.

Non-Dairy Yogurt Substitutes

For those with dairy allergies, lactose intolerance, or vegan preferences, several plant-based alternatives can successfully replace yogurt in scones:

Plant-Based Yogurts: Tailored Alternatives

The rise in popularity of plant-based diets has led to a wide array of non-dairy yogurts made from soy, almond, coconut, oat, and other bases.

Soy Yogurt: Soy yogurt has a mild flavor and creamy texture, making it a good all-around substitute.
Almond Yogurt: Almond yogurt has a slightly nutty flavor and thinner consistency.
Coconut Yogurt: Coconut yogurt is rich and creamy but has a distinct coconut flavor that might influence the final taste of your scones.
Oat Yogurt: Oat yogurt has a naturally sweet flavor and a smooth, creamy texture.
How to Substitute: Substitute plant-based yogurt for dairy yogurt in a 1:1 ratio. Choose plain, unsweetened varieties to avoid unwanted flavors and sweetness. Adjust liquid content as needed, as some plant-based yogurts can be thinner than dairy yogurt.
Considerations: The flavor of the plant-based yogurt will subtly influence the taste of your scones, so choose one that complements your other ingredients.

Applesauce: A Sweet and Moist Option

Unsweetened applesauce can provide moisture and a touch of sweetness to your scones. However, it lacks the tang of yogurt, so you might want to add a squeeze of lemon juice or a pinch of cream of tartar to compensate.

How to Substitute: Substitute applesauce for yogurt in a 1:1 ratio. Because applesauce is sweet, you may want to slightly reduce the amount of sugar in your recipe.
Considerations: Applesauce will impart a subtle apple flavor to your scones.

Mashed Banana: A Naturally Sweet Substitute

Mashed ripe banana can add moisture, sweetness, and a subtle banana flavor to your scones. Like applesauce, it lacks the tang of yogurt.

How to Substitute: Substitute mashed banana for yogurt in a 1:1 ratio. Reduce the amount of sugar in your recipe accordingly.
Considerations: This substitute is best suited for scones where a banana flavor is desired.

Silken Tofu: A Neutral Base

Silken tofu, when pureed, can provide moisture and a neutral flavor base for your scones.

How to Substitute: Puree silken tofu until smooth. Use it in a 1:1 ratio for yogurt. Add a squeeze of lemon juice or a pinch of cream of tartar for tang.
Considerations: Silken tofu can make the scones slightly denser, so avoid overmixing.

Aquafaba: An Unexpected Leavening Agent

Aquafaba, the liquid from canned chickpeas, can be whipped into a meringue-like consistency and used to add lightness and moisture to your scones. It doesn’t provide the tang of yogurt, so consider adding lemon juice or vinegar.

How to Substitute: Whip aquafaba until stiff peaks form. Gently fold it into the dry ingredients along with the wet ingredients. Use an amount equivalent to the volume of yogurt called for in the recipe.
Considerations: Aquafaba works best in combination with other substitutes, such as applesauce, to provide additional moisture and flavor.

Fruit Purees: Flavorful Alternatives

Pureed fruits like pumpkin, sweet potato, or mango can add moisture, sweetness, and unique flavors to your scones.

How to Substitute: Substitute fruit puree for yogurt in a 1:1 ratio. Adjust the sugar content of the recipe to account for the natural sweetness of the fruit.
Considerations: The flavor of the fruit puree will be noticeable in the final product, so choose a fruit that complements the other ingredients.

Tips for Successful Substitutions

Regardless of which substitute you choose, keep these tips in mind for the best results:

Adjust Liquid Content: Pay close attention to the consistency of your dough. Some substitutes are thinner or thicker than yogurt, so you may need to adjust the amount of other liquids in the recipe accordingly.
Consider Flavor Profiles: The substitute you choose will subtly influence the flavor of your scones. Select one that complements the other ingredients in your recipe.
Don’t Overmix: Overmixing the dough can develop gluten, resulting in tough scones. Mix just until the ingredients are combined.
Chill the Dough: Chilling the dough before baking helps to prevent the scones from spreading too much in the oven.
Experiment: Don’t be afraid to experiment with different substitutes and combinations to find what works best for your taste.

Baking Scones: A General Recipe and Adjustments

While specific recipes vary, here’s a general guideline for a basic scone recipe and how to adapt it with yogurt substitutes.

Basic Scone Recipe (Adaptable):

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/2 cup yogurt (or substitute, see adjustments below)
1/4 cup milk (or more, if needed)
1 egg, beaten (for egg wash, optional)

Instructions:

Preheat oven to 400°F (200°C).
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, combine yogurt (or substitute) and milk.
Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.
Use a biscuit cutter or knife to cut out scones.
Place scones on a baking sheet lined with parchment paper.
Brush the tops of the scones with beaten egg (optional).
Bake for 15-20 minutes, or until golden brown.

Adjustments Based on Yogurt Substitute:

In Conclusion

Substituting yogurt in scones is entirely achievable with a little knowledge and experimentation. By understanding yogurt’s role and carefully selecting an appropriate alternative, you can create delicious scones that cater to your dietary needs and flavor preferences. So, get creative, experiment with different options, and enjoy the process of baking these delightful treats! Remember to prioritize moisture, balance, and flavor when making your substitutions. Happy baking!

What role does yogurt typically play in scone recipes?

Yogurt in scone recipes primarily acts as a tenderizer and provides moisture. The acidity of the yogurt reacts with the baking powder, creating a lighter and more tender crumb. This interaction helps the scones rise properly and contributes to their overall soft texture, preventing them from becoming dry or dense. Furthermore, yogurt adds a subtle tang that enhances the flavor profile of the scones.

The presence of yogurt also improves the binding of the ingredients. It helps to create a cohesive dough that is easier to handle and shape. Without yogurt, the scone dough might be too dry and crumbly, making it difficult to form consistent scones. This binding effect ultimately contributes to a more uniform and visually appealing final product.

Can I use sour cream as a direct substitute for yogurt in scones?

Yes, sour cream can be used as a direct substitute for yogurt in scone recipes, often with excellent results. Sour cream shares similar characteristics with yogurt, including its acidity and creamy texture. This means it will provide similar tenderizing and moisturizing effects, leading to scones with a soft crumb and a slight tang. Use an equal amount of sour cream as the recipe calls for yogurt.

However, keep in mind that sour cream generally has a higher fat content than yogurt. This could result in a slightly richer and more decadent scone. If you prefer a lighter scone, consider using a lower-fat sour cream or balancing the richness by slightly reducing the amount of butter or other fats in the recipe. Taste the batter as you make it to gauge the overall flavor profile and adjust accordingly.

What are some dairy-free alternatives to yogurt for scone making?

Several dairy-free alternatives can successfully replace yogurt in scone recipes. Plant-based yogurts, such as those made from soy, almond, coconut, or oat milk, are excellent options. Look for plain, unsweetened varieties to avoid altering the intended flavor profile of your scones. These yogurts will contribute moisture and a subtle acidity similar to dairy yogurt.

Another option is applesauce, particularly unsweetened applesauce. While it won’t provide the same tang as yogurt, applesauce will contribute moisture and help to bind the ingredients. You can also use a mixture of plant-based milk and lemon juice or vinegar. The acid from the lemon juice or vinegar will react with the baking powder, mimicking the effect of yogurt and creating a lighter texture.

How does buttermilk compare to yogurt as a scone ingredient?

Buttermilk is another excellent substitute for yogurt in scone recipes, offering a similar level of acidity and moisture. Like yogurt, buttermilk reacts with the baking powder to create a tender and light crumb. It imparts a characteristic tangy flavor that complements the other ingredients in scones. Using buttermilk can result in scones with a slightly more pronounced tang than yogurt.

The liquid consistency of buttermilk might require slight adjustments to the dry ingredients in your recipe. Start by substituting an equal amount of buttermilk for the yogurt and then gradually add more flour if the dough appears too wet. Remember to handle the dough gently to avoid overworking it, as this can lead to tough scones.

If I use applesauce as a substitute, will it affect the scone’s flavor?

Yes, using applesauce as a yogurt substitute will subtly affect the scone’s flavor, imparting a mild apple taste. The intensity of the apple flavor will depend on the type of applesauce used (e.g., spiced or plain) and the overall amount in the recipe. While the apple flavor is generally mild and complementary to many scone recipes, it’s something to consider if you prefer a neutral flavor.

To minimize the apple flavor, opt for unsweetened, plain applesauce. You can also balance the flavor by adding a touch of citrus zest, such as lemon or orange, which will help to create a more complex and balanced flavor profile. Alternatively, consider using a combination of applesauce and another substitute, like plant-based milk with a touch of lemon juice, to create a more neutral flavor base.

Can I use a combination of substitutes for yogurt in scones?

Absolutely, using a combination of substitutes can often yield excellent results and allow for greater control over the final flavor and texture of your scones. Combining different substitutes can help to mimic the various properties that yogurt contributes to the recipe, such as moisture, acidity, and binding. Experimenting with different ratios of substitutes can also help you achieve your desired outcome.

For example, you could combine plant-based milk with a small amount of lemon juice for acidity and use applesauce for added moisture and binding. Alternatively, you could blend silken tofu (for moisture and binding) with a touch of lemon juice or vinegar (for acidity). The key is to carefully consider the properties of each substitute and adjust the overall liquid and dry ingredients in the recipe accordingly to maintain the proper dough consistency.

How do I adjust the recipe if my yogurt substitute is thinner than regular yogurt?

If your yogurt substitute is thinner than regular yogurt, such as some plant-based milks or a very liquid applesauce, you’ll likely need to adjust the amount of dry ingredients in the scone recipe to achieve the desired dough consistency. Start by using the same amount of the substitute as the original yogurt called for. Then, gradually add more flour, one tablespoon at a time, until the dough comes together and forms a soft, slightly sticky ball.

Be careful not to add too much flour, as this can result in dry, tough scones. Also, be mindful of the hydration levels of other wet ingredients, such as eggs or melted butter. If necessary, you might consider slightly reducing the amount of another wet ingredient if the dough is still too wet after adding flour. Remember that the goal is to achieve a dough that is moist but not overly sticky, and that can be easily handled and shaped.