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Cook: +- 18 minutes | Servings: 10 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.

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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