⭐ Plain Yogurt (thinned with water or milk) (Best Gluten-Free Option)
3/4 cup plain yogurt + 1/4 cup water or milk per 1 cup buttermilk Quick tip: Yogurt adds acidity and moisture but must be thinned to avoid dense dough.
Yogurt contains lactic acid similar to buttermilk, which reacts with baking soda to leaven scones. However, its thicker consistency can make the dough too dense if used undiluted.
To use effectively, thin plain yogurt with water or milk to approximate buttermilk's consistency. Stir well before adding to the dough. This helps maintain proper hydration and prevents overly heavy scones.
Scones made with yogurt tend to have a slightly tangier flavor and a denser crumb compared to buttermilk but remain tender and flavorful.