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3-INGREDIENT SAVOURY CHEESE SCONES

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Cook: +- 18 minutes | Servings: 10 scones

3-INGREDIENT SAVOURY CHEESE SCONES

  • 300 g self raising flour
  • 150 g mature Cheddar, grated
  • 250 g low fat natural yoghurt
  • 50 g grated mature Cheddar for sprinkling

Mix the self raising flour with the 150 g mature Cheddar in a large bowl.
Add the yogurt and mix lightly until the ingredients comes together.
Tip the dough out onto a lightly floured work surface and knead gently until a smooth soft dough forms.
Pat the dough into a round circle and roll the dough with a lightly floured rolling pin to a thickness of 2 cm. Press out 10 scones, using a 6 cm round cutter, re-rolling the trimmings as needed.
Transfer the scones to a baking tray lined with baking paper.
Sprinkle the scones with the extra grated mature Cheddar.
Bake the scones in a preheated oven at 200°C (with fan at 180°C), for 18 minutes or until light golden and springy to the touch.
Transfer to a wire rack to cool slightly, serve warm as they are or split the scones and spread with butter or filling to your linking.

Notes:
Some finely chopped spring onions or chives could be added to the dough to make cheese-and-onion-flavored scones or add a pinch of crushed chilies for a spicy kick.
You can, if preferred, brush the scones with melted butter or egg wash before sprinkling the cheese on top.
I also baked the scones in the air fryer at 180°C for 15 – 20 minutes.

Recipe tested and photo: Melissa Ann Vermeulen

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