Sgonau Caws Caerffili — Print Recipe

Light, flaky cheese scones made with tangy Caerphilly cheese, served warm and split open with a generous pat of butter.

Ingredients

225g self-raising flour
1 tsp baking powder
Pinch of salt
50g cold butter, cubed
120g Caerphilly cheese, grated
1 egg, beaten
4-5 tbsp milk
1/2 tsp mustard powder
Extra cheese for topping

Instructions

1 Preheat oven to 220C (425F). Lightly flour a baking sheet.
2 Sift flour, baking powder, mustard powder, and salt. Rub in butter to breadcrumb stage.
3 Stir in most of the grated Caerphilly. Make a well, add egg and enough milk to form a soft dough.
4 Pat out gently to 2.5cm thickness. Cut rounds with a 6cm cutter - do not twist the cutter.
5 Place on the baking sheet, brush tops with milk, and scatter remaining cheese on top.
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Caerphilly cheese was originally made to feed Welsh miners - its crumbly texture and salty tang helped replace minerals lost through hard physical labour.