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Yogurt Cheddar Scones


Yield: 15 scones

1 3/4 c All-purpose flour
1 tablespoon Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
3/4 teaspoon Salt
1/4 c Butter; cold
3/4 c Cheddar cheese; shred
1 c 1% plain yogurt

in large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add yogurt all at once; stir with fork to make soft, slightly sticky dough.

On lightly floured surface, knead dough gently 6 times or until smooth. Gently pat out dough to 1-inch thick round. Using 2-inch round cutter, cut out rounds. Gather up scraps and pat out dough once morel; cut into rounds.

Bake on ungreased baking sheet at 425F 220C for 12 to 15 minutes or until puffed and golden. Transfer to racks and let cool.




STACKS, The Art of Vertical Food

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