Yield: 15 scones
|1¾ cup||All-purpose flour|
|1 tablespoon||Granulated sugar|
|1 tablespoon||Baking powder|
|1 teaspoon||Baking soda|
|¼ cup||Butter; cold|
|¾ cup||Cheddar cheese; shred|
|1 cup||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.