Categories: Biscuits, Desserts, Cheese 
      Yield: 15 scones 
  
  1 3/4 c  All-purpose flour 
      1 tb Granulated sugar 
      1 tb Baking powder 
      1 ts Baking soda 
    3/4 ts 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.