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.
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 – 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
Greek Yogurt Cheese Scones – The Recipe
Greek Yogurt Cheese Scones
- 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
- Rub the butter into the flour and other dry ingredients with your fingertips until the mixture resembls 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 3/4 inch thick. Cut out into 5 rounds (these were large scones, so a medium size cutter would produce 8 or 9).
- 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.