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
