Cheese scones are one of CT’s favourite tea time treats, so I tend to make them quite a lot. I have to say I’m rather partial to them too. These ones are made with Greek yoghurt, which makes them extra light and even more delicious.
Having been lucky enough to receive a second fridge load of 0% fat and full fat TOTAL Greek yogurt, I set to with a will. I got a bowl out of the cupboard, a spoon out of the drawer and tucked in to my favourite full fat variety with no additional embellishments – it’s so creamy and delicious none were needed.
Greek yogurt is so very versatile. As well as using the full fat yogurt to accompany curries and on my breakfast muesli, it also worked really well with beetroot.
I just mixed in boiled beetroot that was left to cool and then cut into chunks with the yogurt, a pinch of salt, some pepper and finely chopped dill. This worked well with golden beets, but produced a bright pink concotion when using purple beets. Yum, if only my beetroot had been more successful this year, I would have eaten a lot more of it.
The only fault I have to find with this yogurt is that it isn’t organic. I can only hope this is something they will rectify in the future.
As regular readers of my blog will know, since I received the first fridge load of this yogurt I have been a total convert to its use in baking. My cakes have never been as good. The yoghurt adds a reliable moistness and gives additional flavour, body and rise which I really value. I almost feel that something is lacking if I don’t use it now. 0% fat and full fat versions are both equally as good, although being a fat loving kind of girl, I prefer the latter.
I also made these Greek yogurt chocolate puddings with the first batch I received.
Some of the Yoghurt Cakes I’ve Made
Cheese Scones with Greek Yoghurt
One of the things I wanted to try this time was Greek yoghurt cheese scones. I blame Tinned Tomatoes for this as I recently saw some very nice looking ones there which reminded me just how good they are. These cheese scone are really light, moist and delicious. They disappeared in a trice when I served them up for tea, warm from the oven.
The scones are super quick and easy to make. You can get them on the table from start to finish in thirty minutes or under. The main thing to remember is not to over handle the dough. The less you handle it, the lighter the scones will be.
For the most part I add mustard powder and a touch of cayenne pepper to my yoghurt scones. But sometimes I like to change things up a bit and I’ll add a teaspoon of my favourite chilli powder instead. At the moment that’s a Yemeni spice mix called Zhug.
Other Cheese Scones You Might Like
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Thanks for visiting Tin and Thyme. If you make these Greek yoghurt cheese scone, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Greek Yoghurt Cheese Scones – The Recipe
Greek Yoghurt Cheese Scones
- 1 oz (30g) unsalted butter needs to be cold
- 4 oz (125g) wholemeal flour
- 4 oz (125g) plain flour
- ½ tsp bicarbonate of soda
- 1 tsp cream of tartar
- ½ tsp sea salt
- 1 tsp mustard powder
- ¼ tsp cayenne pepper
- 3 oz (90) cheddar cheese - grated
- 1 egg
- 2 tbsp full fat Greek yoghurt
- Rub the butter into the flour and other dry ingredients with your fingertips until the mixture resembles course breadcrumbs.
- Stir in the cheese, then mix in the egg, yoghurt and enough water to form the mixture into a soft dough (another 1-2 tbsp).
- Working quickly with your hands, bring the mixture together and form it into a round about ¾ inch thick. Cut out into 8 rounds.
- Bake at 200℃ (400℉, Gas 6) for 12 to 15 mins or until the scones are golden and sound hollow when their bases are tapped.
I’m sharing these yoghurt cheese scones with me at Tin and Thyme for #CookBlogShare.