Tummy Warmth

One of my new favourite fall routines has become making scones with O. Some days he is really involved, while others he could only care about consuming the yummy products of my labour. Regardless of his efforts, this cooking/eating event has encouraged me to slow down and enjoy my kitchen, enjoy some HOT tea and HOT breakfast, and especially take all the time I want to sit with O and simply chat.

Ninety percent of the time we make Yogurt Cheddar Scones. In my opinion they are a simple pleasure that only comes with a little guilt ( the minimal sugar and butter works in my favour when I am rationalizing eating a 3rd or 4th).

This is how we make them.

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~1-3/4 c-all purpose flour

~1 tbsp-granulated sugar

~1 tbsp-baking powder

~1 tbsp-baking soda

~3/4 tsp- salt

~1/4 c-cold butter

~3/4 c-shredded light cheese (I have always used cheddar but would be curious to try others)

~1 c-plain 1% yogurt ( I usually use a combo of 2% and 0%...whatever is in my fridge)

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~In a lg bowl mix together flour, sugar, baking powder, baking soda, and salt.

~Cut in butter until mixture resembles course crumbs (OR till it appears mixed, I never get course crumbs)

~Stir in cheese

~Add all yogurt at once. Stir with fork to make soft. Dough will be sticky.

~On a floured surface knead dough gently a few times or until smooth.

~Pat dough to make 1"thick pancake.

~Using 2' round cookie cutter (sm IKEA glass) cut out rounds.

~Gather up scraps, re-pat, and re-cut.

~Bake on non-greeced cookie sheet.

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425 (12-15) minutes. Watch after 10 minutes until you know the exact time in YOUR oven.

Makes "about" 15 scones.

ENJOY!