caerphilly cheese scones
These are rich, buttery, cheese scones.
prep time
20 Min
cook time
20 Min
method
Bake
yield
7-8 serving(s)
Ingredients
- 1 1/2 cups self rising flour
- 1 pinch mustard powder
- 7 tablespoons butter
- 4 ounces caerphilly cheese (or other cheddar cheese), grated
- 2 large green onions, trimmed and finely chopped
- 2 medium eggs, beaten
- 2 tablespoons plain yogurt
How To Make caerphilly cheese scones
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Step 1Set oven to 375 F. Sift flour and mustard powder into a bowl. Rub in the butter until it resembles fine breadcrumbs.
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Step 2Add 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.
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Step 3Pat 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.
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Step 4Use 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.
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