Your cart is empty
Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Turn cooking mode on
Step 1
Mix the self-raising flour with 150g of the grated cheese in a large bowl. Stir in the Greek yoghurt until it forms a dough.
300 g Self-raising flour
200 g Mature Cheddar
250 g Greek yoghurt
Step 2
Tip the dough onto a lightly floured work surface and knead gently a few times until smooth.
Step 3
Pat the dough down and roll out with a lightly floured rolling pin to a thickness of 2cm. Using a round cutter, stamp out as many scones as you can get from the mixture.
Step 4
Roll out the remaining mixture and cut out more rounds until you’ve used all of the mixture.
Step 5
Transfer to the air fryer drawer, sprinkle with the remaining cheese and air fry for 15 minutes at 170ºC.
Step 6
Once finished, allow to cool slightly, cut in half, lather with butter and tuck in!
For
20
M
I
300
g
Self-raising flour, plus extra for dusting
200
g
Mature Cheddar, grated
250
g
Greek yoghurt
Only visible to you
Made it?
Cancel
Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Turn cooking mode on
Step 1
Mix the self-raising flour with 150g of the grated cheese in a large bowl. Stir in the Greek yoghurt until it forms a dough.
300 g Self-raising flour
200 g Mature Cheddar
250 g Greek yoghurt
Step 2
Tip the dough onto a lightly floured work surface and knead gently a few times until smooth.
Step 3
Pat the dough down and roll out with a lightly floured rolling pin to a thickness of 2cm. Using a round cutter, stamp out as many scones as you can get from the mixture.
Step 4
Roll out the remaining mixture and cut out more rounds until you’ve used all of the mixture.
Step 5
Transfer to the air fryer drawer, sprinkle with the remaining cheese and air fry for 15 minutes at 170ºC.
Step 6
Once finished, allow to cool slightly, cut in half, lather with butter and tuck in!
For
20
M
I
300
g
Self-raising flour, plus extra for dusting
200
g
Mature Cheddar, grated
250
g
Greek yoghurt
Only visible to you
Made it?
Cancel
