Cheese Scones and TOTAL Greek Yogurt
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 yogurt, 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.
- Rubbed 1oz cold unsalted butter into 8oz flour (2oz wholemeal, 6oz white), 1/2 tsp bicarb of soda, 1 tsp cream of tarter, 1/2 tsp salt, 1 tsp mustard powder and a pinch of cayenne until mixture resembled breadcrumbs.
- Stirred in 3oz grated cheddar.
- Mixed in 1 egg, 2 large tbsp of TOTAL full fat yogurt and enough water to form the mixture into a soft dough.
- Worked quickly with my hands to form this into a round about 3/4 inch thick then cut out into 5 rounds (these were large scones, so a medium size cutter would produce 8 or 9).
- Baked at 200℃ (400℉, Gas 6) for 12 mins.
Greek Yogurt
Greek yogurt is so very versatile. As well as using the full fat yogurt to accompany curries and on my breakfast muesli, it also went 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 – it 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.
Some of the Yogurt Cakes I’ve Made
Raspberry & White Chocolate Cupcakes
Pistachio & Orange Blossom Cake
Greek Yogurt Cheese Scones – The Recipe
- 1 oz unsalted butter needs to be cold
- 2 oz wholemeal flour
- 6 oz plain flour
- ½ tsp bicarbonate of soda
- 1 tsp cream of tarter
- ½ tsp sea salt
- 1 tsp mustard powder
- pinch cayenne pepper
- 3 oz cheddar cheese - grated
- 1 egg
- 2 tbsp full fat Greek yogurt
Rubbed 1oz cold unsalted butter into 8oz flour (2oz wholemeal, 6oz white), 1/2 tsp bicarb of soda, 1 tsp cream of tarter, 1/2 tsp salt, 1 tsp mustard powder and a pinch of cayenne until mixture resembled breadcrumbs.
Stirred in 3oz grated cheddar.
Mixed in 1 egg, 2 large tbsp of TOTAL full fat yogurt and enough water to form the mixture into a soft dough.
Worked quickly with my hands to form this into a round about 3/4 inch thick then cut out into 5 rounds (these were large scones, so a medium size cutter would produce 8 or 9).
Baked at 200℃ (400℉, Gas 6) for 12 mins.
Lucie
27th September 2010 at 9:15 amI am yet to try yoghurt in my baking, I must remedy this 🙂
Helen @ Fuss Free Flavours
27th September 2010 at 9:01 amLucky you to get a second load. I wonder if they will send me some?
I am desperate to bake with it too. But am so behind on my blog that I do not need any more product to review!
The Cottage Garden Farmer
27th September 2010 at 3:56 pmI agree the greek yogurt is great for eating and cooking. I like the sound of your scones! I read your post on S west bloggers meet up – I used to live in south devon know totnes well, am in wiltshire now, does that still count as south west?
Choclette
27th September 2010 at 6:39 pmHelen – it’s a bit of a double edged sword getting products to review. Fun to try something different, but a lot of time needed to do the reviews.
Lucie – would love to hear if you think it makes a difference.
Cottage Garden – scones were delicious, I must make them more often. Lucky you living near Totnes – I love that part of Devon. I’m sure there would be no problem with you attending a meet up if we ever have another one and if you are interested. Would love to hear more about your smallholding adventures. Officially we have defined our South West Group as Cornwall, Devon, Somerset and Dorset, but here is the link to the facebook page so you could keep up to date by following that (or whatever you do on Facebook – I’m still learning the ropes). https://www.facebook.com/groups/swfoodanddrinkbloggernetwork
Ananda Rajashekar
27th September 2010 at 7:31 pmMay be its time for me to use some yogurt in baking!
Celia
27th September 2010 at 8:09 pmCheese scones! It’s 6am, but I’ve just figured out what I want for breakfast.. 🙂
Choclette
28th September 2010 at 3:09 pmAnanda – yogurt is great in baking
Celia – and did you make scones for breakfast? Nice idea.
Chele
28th September 2010 at 6:13 pmIf you keep this up Mrs I’m going to have to ask for a second bacth to be sent to me too – those scones look very tasty and would be great with the pot of soup I have on the stove.
cityhippyfarmgirl
29th September 2010 at 3:20 amI love full fat yoghurt in just about everything. Its a handy little number and I’m with you makes a cake that bit better.
Choclette
29th September 2010 at 6:20 amChele – you can never have too much yogurt – it keeps for ages too.
CityHippy – glad to hear I’m not just dreaming the effect up.
Northern Snippet
29th September 2010 at 8:33 amThose cakes look delicious ,how do they keep with yoghurt in them?
zebbakes
29th September 2010 at 11:58 pmI want to go on about how easy it is to make your own yoghurt, but you know that I will say that. I’ve been doing it for a few months now and much prefer the home made stuff, you have so much control over what goes in it too. A lot easier than bread or cake making too!
Choclette
30th September 2010 at 5:42 amNorthern Snippet – not many of these cakes have been tested for longevity, but I did make a couple of them just for the two of us and they both lasted really well and tasted just as good on day 5 as on day 1.
Zeb – I do agree with you that homemade yogurt is the best and as you know we do make our own keffir (or CT does anyway). But when you’re working there is only so much you can do yourself.
Foodycat
3rd October 2010 at 3:38 pmI got a huge amount as well. I’ve only made one cake with it so far!
Choclette
3rd October 2010 at 8:55 pmFoddycat – But you got some honey yogurt. Sounds like a nice thing to try, even if it was too sweet.
JaynesDen
8th February 2013 at 11:40 amMy favourite yoghurt. I will have to try some of these recipes !
Choclette
8th February 2013 at 2:16 pmIt is a good one, I use it a lot. Do let me know how it goes if you ever do make any of these.
anthony harrington
23rd February 2013 at 12:26 pmbookmarked for later!
mummy24
15th March 2013 at 8:22 pmLove cheese scones – we make fruit scones a lot but never tried making cheese scones – always buy them!
JaynesDen
9th April 2013 at 10:51 amThese recipes look delicious especially the cheese scones.
jennifer jack
10th April 2013 at 10:42 pmthese look lovely would be really nice for a tea party with friends even great for childrens parties and would not cost the earth x
Judith Luscombe
13th August 2013 at 8:28 amReally miss cheese scones, as cheese gives me migraine