These British-style lighter cheese scones are made with self-raising flour, reduced-fat Cheddar and natural yoghurt. They’re designed as a simple savoury bake for lunchboxes, afternoon tea or a light lunch with salad. This is a proposed recipe for kitchen testing before publication: the final texture and baking time may need adjusting.
Why You’ll Love These Cheese Scones
- Familiar British-style cheese scones made with flour rather than potato
- Reduced-fat Cheddar for a cheesy flavour
- Natural yoghurt to bring the dough together
- Simple ingredients measured in grams
Recipe at a Glance
- Preparation: about 15 minutes
- Baking: approximately 12–16 minutes (to be tested)
- Makes: 8 small scones
- Oven: 200°C fan / 220°C conventional
Ingredients
- 225g self-raising flour, plus a little extra for dusting
- 1 tsp baking powder
- 40g cold reduced-fat spread, suitable for baking
- 75g reduced-fat mature Cheddar, finely grated
- 120g plain low-fat natural yoghurt, plus a little extra if needed
- 1 tsp English mustard powder (optional)
- ¼ tsp freshly ground black pepper
- 2 tbsp semi-skimmed milk, for brushing (use only as needed)
Note: The flour, spread and cheese still contribute energy. “Lighter” refers to ingredient choices, not a verified calorie or nutritional claim.
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