Makes 8 large or 16 baby scones.
Ingredients
½ cup natural unsweetened yoghurt
½ cup sour cream
2 large eggs
1 ½ cups gluten free flour mix
½ cup buckwheat flour
2 tsps baking powder
1 tsp baking soda
½ tsp salt
¼ tsp smoked paprika
¼ tsp dry mustard powder
Pinch cayenne pepper
1 cup grated tasty cheese plus extra for sprinkling
Method
Whisk yoghurt, sour cream and eggs together in a bowl.
Sift all dry ingredients together.
Mix the grated cheese into the dry ingredients.
Add the liquid ingredients and using a table knife mix until a soft dough is formed. Do not overmix.
Tip out onto a floured surface and gently pat into a rectangle shape.
Do not knead.
Cut into desired size scones.
Transfer to a baking paper lined baking tray spacing the scones quite close together.
Sprinkle with extra cheese.
Bake at 200 C for about 15 minutes until golden.
Best eaten warm from the oven with butter.
