Cheese Scones. Is there anyone who doesn’t LOVE a cheese scone?

Ingredients 

• ​3.5 cups of self raising flour plus extra for rolling

• 2.5 tsp baking powder

• pinch salt

• 70 g butter

• 1.5 cups of grated cheese

• 350ml tub of Maleny Dairies Natural Yogurt

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Method

1. Preheat oven to 200C (180C fan forced) and lightly grease or line a baking tray.

2. Sift together the flour, baking powder and salt into a large mixing bowl.

3. Pour the butter into the flour, baking powder and salt mixture and using your fingertips, rub it in. 

4. Stir 2/3 of the cheese into the flour mixture.

5. Gradually stir in enough yogurt to the dry ingredients to start forming a soft but not wet dough.

   Note: different flours absorb different amounts of liquid so you may not need all of the 350ml OR you may need a little extra.

6. Briefly and lightly knead the dough on a floured surface to bring together then roll out to approximately 2-3 cm thickness. Cut out scones, re-rolling the scraps to make more. A 6 - 7cm cutter should make 15 scones. Place the cut out scones on the greased baking tray.

7. Brush a little yogurt over the tops of the scones then sprinkle with the remaining grated cheese.

8. Place in the pre-heated oven and bake until risen and golden (13 - 18 min).

9. Transfer to a wire rack to cool a little.

10. Serve slightly warm, split and spread with butter.

    Tip: pulling the scone apart rather than cutting will keep the interior fluffy.

11. If not using straight away, cool completely before storing in an airtight container. Use within 2 days or freeze.

    Reheat in a microwave or low oven.