Easy Cheesy Muffin Scones

This recipe comes courtesy of Co-Op Food Magazine.

An easy to make recipe, that will not only keep the kids busy, but will also provide a delicious snack or part of tea!

These also work well as a quick breakfast – either eat them cold straight out of the fridge or heat them up.



  • A little butter or oil, for greasing
  • 7 sundried tomatoes (about 45g) or 7 cherry tomatoes
  • 250g self raising flour
  • 80g Co-op mature cheese, grated
  • Handful fresh chopped herbs (optional)
  • 200ml Co-op low fat natural yogurt
  • 1 large free range egg
  • 3 tbsp olive oil
  1. Preheat the over to 190°C/ fan - 170°C/ Gas 5 and lightly grease a 12-hole muffin tin with butter or oil.
  2. Cut the tomatoes into small pieces.
  3. Put the flour into a bowl, add the tomatoes, cheese and herbs, if using.
  4. Put the yogurt into a jug, add the egg and oil, and stir. Add this to the flour mix and blend everything together.
  5. Spoon into the muffin tins and bake for 20-25 minutes or until light golden.
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