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Yoghurt Cheese Scones

Easy Scottish style scones made with yoghurt and flavoured with cheese.

Yoghurt Week

Today is the last day of Yoghurt Week.

The weather has turned and today the temperature has dropped, we have torrential rain and high winds. A day to stay home, if ever there was one.

Soup was on the menu for lunch, but there was a distinct lack of bread in the house and there was no way I was venturing out. I could have drowned! So, I thought it might be good to make savoury scones to serve with my soup. My internet connection has been down all day (I am piggybacking on someone else's just now), so a browse through my cookbooks was the order of the day.

I found a promising looking recipe in Delia's Vegetarian Collection. Buttermilk Scones with Cheshire Cheese & Chives. I used the basic recipe, but changed it into cup measures and used my own flavours. The scones were lovely, just the thing to dunk into some homemade soup while watching the rain battering down.

Yoghurt Scones with a Trio of Cheeses

1 ½ cups self raising flour
½ tsp English mustard powder
½ tsp salt
a generous pinch of cayenne pepper
25g butter, cubed
50g mature cheddar cheese, grated
25g feta cheese, crumbled
2 tbsp freshly grated parmesan
1 large egg
3 tbsp Total Greek Yoghurt

scone toppings

enough milk to brush over the top of the scones before baking
grated cheddar (optional)
a sprinkling of cayenne (optional)

Preheat oven to 220c/425f/gas mark 7.

Sift the flour into a large bowl. Hold the sieve high for maximum airing of the flour. Sieve in the mustard and sprinkle in the salt, then mix thoroughly.

Rub the cubes of butter into the flour until the mixture resembles breadcrumbs. Lightly mix in the cheese.

Beat the egg and yoghurt together and add it to the flour mix, a little at a time, mixing it in with a knife. Once all the egg and yoghurt has been blended in, use your hands to bring the dough together. If the dough is too dry, you may add another ½ tsp of yoghurt. Do not over handle or the scones will lose their lightness.

Roll the dough until it is 1 inch/2 ½ cm thick. Use a wide glass or cutter to cut out 6 circles. You will need to re-roll the dough to achieve this.

Place the scones on a baking tray, covered with greaseproof paper and brush with a little milk. At this point if you wish, you may top the scones with grated cheddar and a sprinkling of cayenne pepper.

Bake the scones for 15-20 minutes until golden and well risen.

Cool a little on a wire rack.

Serve warm with some homemade soup.

This is my entry for this month's No Croutons Required. This month it's Lisa's turn to host and she would like us to come up with a bread recipe that goes well with soups and salads. Quick breads, such as scones, biscuits and muffins, or yeast breads; whatever might go well with a favorite soup or salad. She would also like us to mention and link to a salad or soup that would go well with our bread. If you would like to bake a bread for this month's challenge, you have until the 20th of July. The rules are here.

I dunked my scones into the soup I made yesterday, so that is the soup I will be submitting with my entry.


  1. That photo at the top should be published - fantastic!

    Your scones sound great :-}

  2. those scones look magnificant - a great cheese scone is just the thing to finish any soup and I imagine it would go so well with your carrot soup

  3. These scones look fabulous. In theory, they are such an easy thing to make, but I hardly ever manage to make good ones :(

  4. I love a good savoury scone!
    Sorry to hear about the weather - it was another scorching day in the south east!

  5. Thanks Brownieville Girl, that was very kind :)

    Can you believe I have never tried cheese scones before Johanna?

    These are really easy and so, so quick Choclette :)

    It is fairer again today, thankfully CC :)

  6. I've never had a savoury scone and clearly I am missing out big time. Your scones look and sounds really yummy and I bet were perfect with the soup!


  7. They are really good with soup. You must try them Maria :)

  8. Those scones look delicious, Jacqueline. I wish we had some of your rain here in the Northeast!

  9. Those flavours sound amazing. The scones have turned out really well, wish I could make scones like that lol

  10. It's all cleared up Barbara, but it was rather nice, cosying up inside while the rain thrashed the windows.

    Thanks Chele :)

  11. I have to say, Jacqueline, that those are the most gorgeous scones I've ever laid eyes on! But if anyone should know all about scones, it ought to be you! :)
    Love the dry mustard for tang and the feta is an interesting cheese choice. Imagine it, along with the yogurt, made them very tender.

  12. They look delicious! Yum!

    (Also: would you consider putting back the standard comment box, please? This one's more difficult to use.)

  13. OMG! these savoury scones are mouthwatering!
    Do you think it is possible to replace the mustard powder by regular mustard? If so, would it be the same quantity?

  14. This comment has been removed by a blog administrator.

  15. You are right Barbara scones are a great Scottish tradition. Fruit scones, potato scones and cheese scones. All lovely treats.

    Done David, hope this is better :)

    Yeah, I would give that a try Vanessa, don't see why it wouldn't work. I would mix it in with the yoghurt and egg mixture, so it is well distributed :)

  16. I can't resist a savoury scone recipe! Especially ones as beautiful as these, love how they rose so nicely.

  17. new to your blog, so glad i found it. i am addicted to scones! truly, i have them every way and alongside anything. my favourite combination is pumpkin scones dunked in custard. but these alongside a healthy soup would definitley hit the spot too. thanks for the idea, oh and by the way i love your "yoghurt week" concept :) Im now following you

  18. The secret is to give the flour a good airing and to cut them thick Ashley :)

    Hi Brittany *wave*, nice to meet you. Thanks for stopping by :)


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x