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Yogurt Cheddar Scones

 
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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

servings

Prep

30

min

Cook

15

min

Ready

45

min

Low Cholesterol, Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Comments

Kate
Mérignac, France
 over 7 years ago

I always use yogurt in baking when the recipe calls for buttermilk. These look delicious - perfect with soup for winter or salad for summer.

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?

 

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