Updated: Jul 25, 2020
I don't know about you, but I LOVE a cheese scone. But it just has to be super cheesy! I have made these many times and they are always a hit with Mr LDWB and family and friends alike. Don't be put off by the yoghurt; it makes them so light! The only trouble is they are so yummy it's difficult not to eat them all when they are fresh and still warm.......
Ingredients:450grams SR Flour
2 heaped tsp Baking Powder
Pinch of salt
50g butter - cut into cubes at room temperature
Cheese - I tend to just grate loads - say a bowl full. I use extra mature or a blend of 3 strong cheeses some as Gruyere.
500g pot of yoghurt - you may not need it all. I use fat free live yoghurt.
Rub the butter into the dry ingredients, much like you are making a crumble. Add most of the cheese leaving some for the tops. You then add the yoghurt a tablespoon at a time until it forms a dough. (if I have over egged the yoghurt I simply add a little more flour)
Roll it out to about a cm and half and cut using a 7cm round cutter (of course you can make them bigger if smaller if you wish)
Brush the tops with a little milk and add the rest of the cheese to the tops.
Bake at 180 degrees centigrade for 20mins.
You can try these variations by simply adding the ingredients in when you add the cheese.
Chorizo and paprika
Also try with a fresh herb butter; simply chop up some chives and mix it with some softened butter.