These are really rich, buttery, cheesy scones. Serve for afternoon tea, or topped with a poached egg for a supper dish.
- 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
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.
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, and more cayenne, if you like.
4 Bake for 20-25 minutes. Best served warm with butter and a sliver of cheese.
Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top.To freezecool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.