Recipe: Vicki Ravlich-Horan | Images: Brydie Thompson
3 cups flour
5 tsp baking powder
75g butter, cold
1½ cups of grated cheese (we used Meyer tasty or vintage gouda)
2 tbsp miso paste
1½ cups buttermilk or thin natural yoghurt*
Mix the flour and baking powder together. Grate the butter into the flour and then with your fingertips rub the butter into the flour until it is like fine breadcrumbs, then add 1 cup of the cheese.
Mix the miso with the buttermilk then mix this with the flour mix until just combined. Turn out onto a lightly floured bench and cut into 6-8 scones. Place these on a lined baking tray with a small gap between each. Top with the remaining cheese and bake at 200°C for 10–15 minutes.
Note: They will expand as they cook. I like mine to end up touching once cooked, resulting in softer edges. If you like crisper scones leave a bigger gap between each.
*If you only have a thick Greek-like yoghurt on hand simply thin it down with half milk half yoghurt. Have neither? Milk will work too, just start with 1 cup and add more as you need it.