Sgonau Caws Caerffili
Sgonau Caws (SGON-eye cows care-FIL-ee)
Caerphilly Cheese Scones
Light, flaky cheese scones made with tangy Caerphilly cheese, served warm and split open with a generous pat of butter.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wire rack or cloth-lined basket
Garnishes: butter pat
Accompaniments: Welsh butter, leek and potato soup
Instructions
-
1
Preheat oven to 220C (425F). Lightly flour a baking sheet.
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2
Sift flour, baking powder, mustard powder, and salt. Rub in butter to breadcrumb stage.
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3
Stir in most of the grated Caerphilly. Make a well, add egg and enough milk to form a soft dough.
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4
Pat out gently to 2.5cm thickness. Cut rounds with a 6cm cutter - do not twist the cutter.
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5
Place on the baking sheet, brush tops with milk, and scatter remaining cheese on top.
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6
Bake for 12-15 min until well risen and golden. Cool briefly, then serve warm with butter.
Did You Know?
Caerphilly cheese was originally made to feed Welsh miners - its crumbly texture and salty tang helped replace minerals lost through hard physical labour.
Chef's Notes
Equipment Tips
- mixing bowl
- baking sheet
- pastry cutter
- cooling rack
Garnishing
butter pat
Accompaniments
Welsh butter, leek and potato soup
The Story Behind Sgonau Caws Caerffili
Caerphilly cheese is Wales's most famous cheese, a young, crumbly, mildly tangy cheese that has been made in the Caerphilly area since the early 1800s. When baked into scones, its distinctive character shines. These scones are a staple of Welsh tea tables and village fetes across the country.
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