Caerphilly Scones I
Recipe type: Breads and Rolls
Serves: 6 scones
  • 8 ounces self-raising flour
  • 1 1/2 ounces butter
  • 1 1/2 ounces castor sugar
  • 2 ounces caerphilly cheese
  • 4 pint milk
  • 1 pinch salt
  2. Sift the flour and salt together. Rub in the butter. Grate the cheese and stir with the sugar into the flour mixture. Add the milk slowly until a soft, firm dough is formed. Turn on to a floured board and roll out until 1/2 inches thick. Cut into rounds and place on a greased baking tray. Brush with milk and cook in a hot oven (425/F. or Mark 7) for 10 minutes, Serve hot and buttered.
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