Cheese and Yoghurt Scones

A slightly different version of a cheese scone with some added yoghurt, which improves the flavour and texture. Same tips apply as the regular scones in not over working the mix and keeping everything cold.

Quantity: 8 - 12 scones

Prep time: about 20 minutes

Cook time: 15 minutes

Ingredients 

Quantity	Ingredient
¾ c	Milk
¾ c	Plain, unsweetened yoghurt
3 c	Flour
3 tsp	Baking powder
pinch	Salt
¼ tsp	Mustard powder
50 gm	Butter
1 handful plus extra for topping	Grated cheese

Method

1. Preheat the oven to 190°C 
2. Mix the milk and yoghurt together. I find it easiest to fill a measuring jug to ¾ c with the milk then pour/spoon in the yoghurt until the level reaches 1½ c.
3. In a medium to large bowl mix together the flour, baking powder salt and mustard
4. Grate the butter into the flour mixture then rub all together with your fingers until the butter is well mixed in an most of the bigger chunks have gone
5.  Grate in the cheese and mix, then pour in the milk and yoghurt mix
6. Mix together with a table knife to form a soft, slightly sticky dough. You might need to add a bit of cold water depending on how thick the yoghurt was
7. Press out into a rectangle about 2 - 3 cm thick, brush with some milk and sprinkle with extra cheese, and cut into squares. 12 is a good number for a smaller scone or 8 if you prefer the more giant ones like the cafés have. As an alternative to pressing out, you could just rip it into even chunks then sprinkle over some cheese once they're on the tray.
8.  Place the scones on a tray about a fingers width apart then bake on the middle rack in the oven for 15 minutes. I find it best to rotate the tray about half way through cooking to get a more even bake