Caerphilly cheese scones recipe

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

Method

1. 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.
2. 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.
3. 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. 4 Bake for 20-25 minutes. Best served warm with butter and a sliver of cheese.