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Whilst cooking lunch the other day and needing to use the oven, I made some cheese scones, adding some drained yoghurt juice instead of milk. This recipe has been in the back of one of my hand-written recipe books so I have no idea where it comes from:
8oz Plain Flour, 1/2 teaspoon salt, 1/2 teaspoon Bicarbonate of Soda, 1 teaspoon Cream of Tartar,
1 1/2oz margarine, 1/4 pint milk or yoghurt juice. Here the recipe varies depending on what type of scones you want to bake. For fruit scones, add 2oz dried fruit or fruit and finely chopped nuts. For cheese scones, add 2oz grated cheese (I used half Parmigiana-Reggiano and half Red Leicester on this occasion).
Sieve together the flour, salt, soda and tartar. Rub in the margarine. Add sugar and fruit OR cheese. Bring together with as much of the liquid as you need (you might not need to use all of it so be careful).
Gently roll out (or hand pat) to 3/4" or 1" (inch) depth and use a small to medium circular cutter. Place on a lined baking tray. You can add a little grated cheese to the top if you wish but do not glaze them. These are meant to be pale and interesting!
Bake at 220C for 12 minutes (I find my baking trays burn my baking at this temperature so I do them at 200C for 17 - 20 minutes). Remove and cool:
They freeze very well once cold, otherwise, store in an airtight container.