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    Caerphilly and Onion Scones

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    Caerphilly and Onion Scones

    Makes: about 10


    • 250g plain flour
    • 1/2 tsp chilli or mustard powder
    • 1/2 tsp salt
    • 1 tsp baking powder
    • 50g butter, diced
    • 75g Caerphilly cheese, finely grated
    • 3 small salad onions, very finely chopped
    • 150ml milk (approx)
    • Beaten egg, to glaze


    1. Place a greased baking sheet in the oven and preheat to 200°C, gas mark 6.
    2. Sift the flour, chilli powder, salt and baking powder together, then rub in the butter until the mixture resembles fine breadcrumbs.
    3. Mix in half the cheese with the onions.
    4. Using your hand, stir in enough milk to make a fairly soft dough. Turn the dough on to a lightly floured surface and knead very briefly and lightly to remove any cracks. Roll out lightly to about 2cm thick and cut into 8-10 rounds with a 5cm plain cutter.
    5. Transfer to the hot baking sheet, brush with egg and sprinkle with the remaining grated cheese. Bake for 8-10 minutes until golden brown and well risen. Leave to cool on a wire rack.

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