With their magic ingredient; unsweetened yoghurt, cheddar cheese scones are so simple, the hardest bit will be sharing them. We love a good scone! Lovingly created by Annabel Langbein.

20 Mins
15 Mins
Ready In
35 Mins

What you need

  • 3 cups self-raising flour
  • 250g Mainland Vintage Cheddar, grated
  • 600g De Winkel All Natural Plain Unsweetened Yoghurt
  • 1 punnet cherry tomatoes (optional)
  • Basil leaves, to garnish

Here's how it's done

  1. Pre-heat oven to 200°C fanbake.
  2. Combine flour and 3/4 of the cheese in a bowl.
  3. Add yoghurt and mix with a knife into a soft, sticky dough.
  4. Use a floured tablespoon and lightly floured hands to form into walnut-sized balls.
  5. Arrange on oven tray lined with baking paper, leaving a little wiggle room for spreading.
  6. Press a cherry tomato into the centre of each, then sprinkle with remaining cheese.
  7. Bake until cooked through and golden (10-15 minutes) and garnish with basil leaves to serve.

Serving Suggestions

For a fun lunchbox snack, press the dough out to one centimetre thick. Cut out shapes with a cookie cutter, or spread with pesto or marmite to make savoury pinwheel scones. And for a great time-saving tip: what about making double the mix and freezing?

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