Greek Yogurt Scones featuring FAGE Total

Ahhh, the good life.

I was recently asked to write a post about FAGE Total, the culture of Greece and good living. Does anyone else think that “the culture of Greece” takes on a double meaning when you’re talking about yogurt?

I’ve never been to Greece but based on what I know about modern life there, I think I’d love it. The culture is fairly easy-going, with an emphasis on good people and good food. Despite recent economic troubles, the people there remain positive. It’s because they know what matters the most. Family. Friends. Fun. It makes sense that from such a carefree, positive culture, with a rich history and strong ties to family and friends, comes an amazingly versatile product like Greek yogurt.

When I was asked to contribute a post on these topics, I didn’t spend a lot of time thinking about what “good living” meant to me. I didn’t try to figure out how to illustrate how Greek yogurt fits into my “good life.” I just started thinking about what I could do with yogurt. Yogurt in smoothies, yogurt in breads, yogurt in soups, yogurt on tacos. . . the possibilities are endless.

That’s because yogurt is so versatile.

It fits seamlessly into my “good life” with no fuss.

I never have to force Greek yogurt into an otherwise effortless situation.

It just goes so well with all the things I love to do.

Hiking in the mountains. Taking road trips. Hosting brunch. Hanging out with friends. Having a lazy Sunday complete with crossword and coffee.

Or having a lazy Sunday complete with brunch, coffee, and friends.

Now I think I’m on to something.

I love how these delicious scones pack an unexpected protein punch. Replacing the cream with FAGE Total Greek yogurt makes them just a little tart, and a tad lighter than traditional scones. They have become my favorite accessory of late, as I have toted them almost everywhere I’ve gone for two weeks (in several batches of course). These scones have won over crowds at an impromptu brunch, Monday morning at the office, a block party in our new neighborhood, and tea time with a dear friend.

I made some sweet and some savory, so I could have scones for every occasion. Like Greek yogurt, these little slices of heaven are extremely versatile; you can substitute whatever you have on hand to try out new flavor combinations. Try them and you won’t be disappointed. Share them with the people in your good life. Because I find that a lot of the time, it is the people around you who make an otherwise good life, a great one.

Greek Yogurt Scones (makes 16 scones)


  • 1 cup FAGE Total 0% Greek yogurt
  • 1 tsp baking soda
  • 4 cups unbleached all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 egg, beaten
  • Mix-ins (choose one of the following versions or create your own)
    • Chipotle Cheddar version: 1-1/2 cup cheddar cheese diced into 1/4-inch cubes, 3 tablespoons chopped chipotle peppers in adobo, 1/2 teaspoon grated lime zest, 1/4 teaspoon ground paprika, 1/4 teaspoon ground black pepper
    • Cranberry Almond version: 2/3 cup granulated sugar, 3/4 cup dried sweetened cranberries, 1/2 cup sliced almonds, 1/2 teaspoon grated orange zest


  1. Preheat oven to 350 degrees F.
  2. Combine the yogurt and baking soda in a small bowl and set aside. *The yogurt will get really light and airy, like meringue.*
  3. In a large bowl, mix the flour, baking powder, cream of tartar, and salt. If you are making the sweet version, add the sugar at this step.
  4. Cut the butter into the dry ingredients to combine. *If you forget to soften the butter, just melt it. This recipe will still work out OK.*
  5. Add the beaten egg and the yogurt mixture to the large bowl and stir to combine. Then add the mix-ins to the dough.
  6. Divide the dough in half and roll into two balls. On a floured surface, roll out the dough into two 1/2-inch thick rounds. Cut each round crosswise into eight triangular pieces.    
  7. Line a large baking sheet with parchment paper and arrange scones 1/2 inch apart. Bake for 18 minutes in the preheated oven. Remove to a wire rack to cool.

Relax, kick back, and enjoy with friends. . . wherever your good life takes you!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here:

Any Given Scone Day

Most Sundays in the fall involve some combination of brunch, chores and football. I especially look forward to watching a football game with a cold beer and some spicy chili or stew. But lately my Sundays have involved baking, and not much else. I have been working on my submission for a recipe contest. Because I am a perfectionist, it took me baking 64 scones over 8 days to get the recipe just right.

It’s a good thing it’s the holidays or else the bagger at the local grocery store may think my butter consumption is excessive. It’s a good thing I have coworkers, friends and new neighbors to eat my creations or else they may have to remove me from this tiny apartment with a crane. It’s a good thing these scones take precisely 18 minutes to bake or else I may not have had time to take photos of my zesting and garnishing adventures today.

After a little garnish practice, I got to zest up these beauties. I am starting to like baking because I freaking love to zest citrus fruits. Maybe it’s because the peeling is a stress reliever, or maybe it’s because the flavors and smells are so deep. Seriously, I want to add zest to everything. Today it went into two different types of scones. Lime zest for the savory scones and orange zest for the sweet ones. I can’t wait to share this recipe with you this week. I am very excited about the possibilities for my nouvelles patisseries.

Pardon my French.

It’s a good thing these scones go well with chili, or else I may have felt like I missed out on two perfect football Sundays. Instead I got the best of both worlds. Baking and sports. Sweet and savory. Look out for recipes later this week!