Caerphilly cheese scones
1 1/2 cself rising flour
1 pinchmustard powder
4 ozcaerphilly cheese (or other cheddar cheese), grated
2 largegreen onions, trimmed and finely chopped
2 mediumeggs, beaten
2 Tbspplain yogurt
How to Make Caerphilly cheese scones
- Set oven to 375 F. Sift flour and mustard powder 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. Check after they have cooked for 20 minutes.
- Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top.To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.