- 1 3/4 c. all-purpose flour
- 1 T. granulated sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3 T. butter, cold
- 5 T. cream cheese
- 9 oz. grated sharp cheddar cheese
- 2 T. fresh thyme
- 1 egg
- 2/3 c. plain yogurt
Preheat the oven to 400° F.
Place the flour, sugar, baking powder, and salt in a large, resealable bag. Seal the bag and shake gently to combine. Add the cold butter and cream cheese. Seal the bag again and, using your fingers, pinch and squeeze the mixture until it resembles coarse crumbs. Add the shredded cheese and thyme to the bag. Seal the bag again and turn and squeeze it to incorporate all of the ingredients. Finally, add the egg and yogurt. Seal the bag and continue pinching and squeezing the bag until the mixture comes together to form a thick dough.
Turn the dough onto a floured work surface and knead a few times until a ball forms. Place the dough on a baking sheet covered with a silicone baking mat or parchment paper and flatten it into 9-10 inch circle. Cut the circle into 8-12 wedges and slightly separate them.
Bake for 30-40 minutes in the preheated oven or until scones are baked through and golden brown.
- Yields: 8-12 scones
- Preparation Time: 50 minutes