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Give boring biscuits the boot and make these cheddar scones! Cabot's cheddar, tomato and spinach scones make for a delicious, savory side or a yummy snack. You can also try tucking a poached egg in the middle for a light meal! There are so many great ways to enjoy these scones, so get to it and make them! Then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter. To make these cheddar scones, place oven rack in upper third of oven and preheat oven to 425ºF. Line a baking sheet with parchment paper (or stack two sheets together) to keep the bottom of scones from over-browning. Next, combine flour, cornstarch, baking powder, baking soda and salt in a mixing bowl, whisking to blend. Then stir in cheese* (Cabot Seriously Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Lite50 Sharp Cheddar), spinach and tomatoes. In a small bowl, whisk together the Cabot Plain Greek Yogurt, egg and oil until well combined. Stir into flour mixture until all ingredients are well combined. Turn the dough out onto a floured cutting board and sprinkle top with more flour, kneading about six times. Press dough into a 1-inch-thick circle that’s about 7 inches in diameter and cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet and bake in upper third of oven for 10 to 14 minutes (or until golden). Slide spatula under bottoms to release, if necessary, and serve warm or at room temperature. *Want to spice these cheddar scones up a bit? Add Cabot Hot Habanero Cheddar or Cabot Lite50 Jalapeño Cheddar. If you loved the sundried tomatoes in these scones and you love bacon, you’ll want to check out our recipe for Bacon, Sundried Tomato & Cheddar Scones. Did you know that Cabot is a co-operative of over 800 farm families who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about these cheddar scones so, if you could rate and review the recipe once you’ve given it a try, we’d really appreciate it!
