1. Make the dough

    Mix 300g self-raising flour with 150g grated mature Cheddar in a large bowl. Stir in 250g low-fat natural yogurt until it comes together.

  2. Roll and shape

    Tip the dough out onto a lightly floured work surface and knead gently a few times until smooth. Pat into a round then roll out with a lightly floured rolling pin to a thickness of 2cm. Stamp out 10 scones using a 6cm round cutter, re-rolling the trimmings as needed. Transfer to a baking tray lined with baking paper.

  3. Top and bake

    Sprinkle the tops of the scones with another 50g grated mature Cheddar, then bake at gas 6, 200°C, fan 180°C for 18 mins or until light golden and springy to the touch.

  4. Serve

    Transfer to a wire rack to cool slightly, serve still warm as they are, or split and spread with butter or fill as you like.

    RFO 636x418 SavouryCheeseSconesCalories 212 (11%), sugar 1.9g (2%), fat 7.7g (11%), saturates 4.6g (23%), salt 0.68g (11%), based on 10 servings.

  5. Tip

    Some finely chopped spring onions or chives could be stirred through the dough to make cheese-and-onion-flavoured scones or add a pinch of crushed chillies for a spicy kick.

  6. Ingredients

    You need just three ingredients to make this easy treat. Take a screenshot of the ingredients before heading to the shops.

    300g self-raising flour, plus extra for dusting
    200g mature Cheddar, grated
    250g low-fat natural yogurt