Yogurt Cheddar Scones
384
We used home-ground whole wheat flour, only a few tablespoons white flour, and these scones puffed a lot! Inside moist and cheesy and outside golden and brown.They were just delicious!
Ingredients
| 1 ¾ | cups |
all-purpose flour
plus more, or 1 cup whole wheat and 3/4 cup white flour |
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | cup |
butter
cold, or 2 tablespoons butter and 2 tablespoons olive oil |
|
| ¾ | cup |
cheddar cheese
shredded |
|
| 1 | cup |
yogurt, plain
1% |
Directions
In large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese.
Add yogurt all at once; stir with fork to make soft, slightly sticky dough, if the dough is too sticky, add more flour, and once one or two tablespoons.
On lightly floured surface, knead dough gently 6 times or until smooth.
Gently pat out dough to 1-inch thick round. Using 2-inch round cutter, cut out rounds. Gather up scraps and pat out dough once morel; cut into rounds.
Bake on ungreased baking sheet at 425F 220C for 12 to 15 minutes or until puffed and golden.
Transfer to racks and let cool.
Nutrition Facts
Serving Size 39g (1.4 oz)Amount per Serving
Calories 10844% of calories from fat
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 15mg
5%
Sodium 206mg
9%
Total Carbohydrate
4g
4%
Dietary Fiber 0g
2%
Sugars g
Protein
7g
Vitamin A 3%
•
Vitamin C 0%
Calcium 8%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
Kate
I always use yogurt in baking when the recipe calls for buttermilk. These look delicious - perfect with soup for winter or salad for summer.
almost 11 years ago