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!
YIELD
16 servingsPREP
30 minCOOK
15 minREADY
45 minIngredients
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.
Comments
I always use yogurt in baking when the recipe calls for buttermilk. These look delicious - perfect with soup for winter or salad for summer.