I don’t know about you, but I LOVE light and fluffy cheese scones. But it just has to be super cheesy, and super light and fluffy. I have made these many times and they are always a hit with Mr RTS and family and friends alike. Don’t be put off by the yoghurt; it makes them so light! The only trouble is they are so yummy it’s difficult not to eat them all when they are fresh and still warm…….
Recipe for light and fluffy cheese scones
Ingredients:450grams SR Flour
2 heaped tsp Baking Powder
Pinch of salt
50g butter – cut into cubes at room temperature.
Cheese – I tend to just grate loads – say a bowl full. I use extra mature or a blend of 3 strong cheeses some as Gruyere.
500g pot of yoghurt – you may not need it all. I use fat free live yoghurt
Rub the butter into the dry ingredients, much like you are making a crumble. Add most of the cheese leaving some for the tops. You then add the yoghurt a tablespoon at a time until it forms a dough. (if I have over egged the yoghurt I simply add a little more flour)
Roll it out to about a cm and half and cut using a 7cm round cutter (of course you can make them bigger if smaller if you wish)
Brush the tops with a little milk and add the rest of the cheese to the tops.
Bake at 180 degrees centigrade for 20mins.
You can try these variations by simply adding the ingredients in when you add the cheese.
Chorizo and paprika
Also try with a fresh herb butter; simply chop up some chives and mix it with some softened butter.
Fancy something sweet? Click HERE for my lotus biscoff cheesecake recipe.