top of page



This is a recipe that is very straight forward, but the spreads are very polarising. What goes first cream or jam? Here we go.

This recipe yields 14-16 pieces.


450 gr. Self-rising flour,

100 gr. cold butter (cut into cubes)

2 tablespoons of sugar

I egg

2 tablespoons of Greek Yogurt diluted in 200ml of cold water.

2 tablespoons baking powder

90 g grated cheese (this needs to be grated freshly at home, as store bought grated cheese has preservatives that will make your scones dense)


  1. Preheat the oven to 220°C. Have ready an uncreased large sheet pan.

  2. Put the flour, sugar, and baking powder into a large bowl and stir together. Add the cheese and mix. Scatter the butter cubes over the top and, using a fork or your fingers, work in the butter until the mixture is the consistency of bread crumbs.

  3. Whisk the egg in a small bowl until blended, then whisk in the yogurt . Add the yogurt mixture to the flour mixture (little by little and reserving a bit of the liquid for brushing later) and mix until a slightly crumbly but cohesive dough forms.

  4. Divide the dough into 14 to 16 equal portions weighing (about 40 to 60 g) each and shape each portion into a ball, I used a ice cream scooper so I didn’t touch the dough with my hands to much, so I didn’t melt the butter.

  5. Arrange the balls on the sheet pan, spacing them well apart, and press down lightly on each ball to flatten the top. Or put all the dough into the sheet pan, making a circle, flatten it and with a knife cut triangle wedges which can easily be torn apart when served.

  6. Brush the tops with yogurt mixture.

  7. Bake until golden brown, about 15 minutes. After 10 minutes, it is worth turning the pan around so they bake evenly.

  8. Transfer to a wire rack to cool and burn you hands and tongue while attempting to eat one hot.



Featured Posts
Recent Posts
bottom of page