It’s way past time this recipe was added as they are favourites on board Oleanna. However we have been cutting back on baked goods, to try to help with waist lines. I now use a mixture of reduced fat Cheddar and Red Leicester cheese.

This recipe is a gluten free recipe, I’m sure you can exchange the gluten free flour for standard plain flour, omit the xanthum gum as this is used to help bind things together.

Ingredients

• 2 cups (250 g) plain gluten free flour
• 1/2 teaspoon xanthum gum
• 4 teaspoons baking powder
• 1 teaspoon mustard powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon bicarbonate of soda
• 60grams butter
• 3/4 cup (190 g) plain yogurt
• 1 large egg
• 2 tablespoons rapeseed oil
• 2 teaspoon lemon juice
• 1 cup (125 g) grated cheese, I use a mixture of extra strong cheddar and red Leicester

Method

• Mix flour, baking powder, mustard, sugar, salt, and bicarb in a large bowl. Add the butter and rub it in.
• In a separate bowl whisk together the yogurt, egg, oil, and lemon juice. Stir the yogurt mixture and cheddar into the flour mixture, mix well. Cover bowl and let sit for 30 minutes (important for gluten free version), Preheat oven to 450ºF Gas 8.

• Line a baking tray. Press out the dough onto a floured top and cut out 10 to 12 scones. Place them on the tray about 1/2 inch apart (this traps a little extra steam between the scones and makes them more tender).
• Bake until golden, about 15-17 minutes turning the tray 1/2 way through.
• Leave to cool for 5-10 minutes before serving with butter whilst still warm.

Store in an air tight container, they are just as good toasted the day after.

Enjoy!