Name: Caerphilly cheese scones recipe
Yield: Makes: 7–8
Ingredients: 200g (7oz) self-raising flour; Good pinch of mustard powder or cayenne pepper; 100g (3½oz) butter; 125g (4oz) Caerphilly cheese, grated; 3 spring onions, trimmed and finely chopped; 2 medium eggs, beaten; 2 level tbsp goat's milk yogurt or ordinary plain yogurt

By GoodtoKnow

published 13 May 2011

in Recipes

These are really rich, buttery, cheesy scones. Serve for afternoon tea, or topped with a poached egg for a supper dish.

Ingredients

200g (7oz) self-raising flour
Good pinch of mustard powder or cayenne pepper
100g (3½oz) butter
125g (4oz) Caerphilly cheese, grated
3 spring onions, trimmed and finely chopped
2 medium eggs, beaten
2 level tbsp goat's milk yogurt or ordinary plain yogurt

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Method

Set oven to Gas Mark 6 or 200°C. Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt. The dough will be very soft. Knead very lightly on a floured surface.
Pat out dough to about 2.5cm (1in) deep and cut out 5 rounds. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
4 Bake for 20-25 minutes. Best served warm with butter and a sliver of cheese.

Top Tip for making Caerphilly cheese scones

Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top.To freezecool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.

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