Yogurt Cheddar Scones
- 1 3/4 c All-purpose flour
- 1 tb Granulated sugar
- 1 tb Baking powder
- 1 ts Baking soda
- 3/4 ts Salt
- 1/4 c Butter; cold
- 3/4 c Cheddar cheese; shred
- 1 c 1% plain yogurt
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.
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.
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.
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.
