Yield: 15 scones
1-3/4 c All-purpose flour
1 tablespoon Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
3/4 teaspoon Salt
1/4 c Butter; cold
3/4 c Cheddar cheese; shred
1 c 1% plain yogurt
in large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add yogurt all at once; stir with fork to make soft, slightly sticky dough.
On lightly floured surface, knead dough gently 6 times or until smooth. Gently pat out dough to 1-inch thick round. Using 2-inch round cutter, cut out rounds. Gather up scraps and pat out dough once morel; cut into rounds.
Bake on ungreased baking sheet at 425F 220C for 12 to 15 minutes or until puffed and golden. Transfer to racks and let cool.