Easy Caerphilly Scones

Sgonau Rhwydd Caerffili

 By Ken Thorne, Food Editor

           These are easy to prepare and quite suitable as a snack or appetizer. They were delightful at teatime and today would find popularity at wine & cheese tasting events. This recipe features a scone topped with cheese. Immediately upon removal from the oven, cheese is sprinkled over the top of the scone then returned to the oven very briefly to allow it to melt. With the cheese cascading down the sides of the scone, it makes the most appetizing sight for the eyes and pleasure for the taste buds. Alternatively, of course, a spread may be used to top the scone or used inside a split scone.

These scones use the flavorful Caerphilly cheese but sharp (or extra sharp) Cheddar may be substituted if Caerphilly is not available. Or you may also use a combination of your favorite cheeses. The winning entry in the Western Mail Newspaper’s competition used a Caerphilly/Parmesan cheese combination. A form of the hard Parmesan cheese has been around in Wales for centuries. It is believed to have been made in the Gower Peninsular. This winning recipe entry was added into later editions of Croeso Cymreig – A Welsh Welcome. I have a 1959 Edition that contains the recipe.

As a footnote, Croeso Cymreig was first published in 1953 by the Wales Gas Board and printed by the Western Mail. As it turns out, Croeso Cymreig was the first serious effort to compile a collection of the most popular traditional Welsh recipes in the twentieth century.

Recipe: Caerphilly Scones – Sgonau Caerffili.

Makes: about 10 to 12 scones.

Ingredients:

8 oz                  unbleached flour

1 tsp                 baking powder

1/8 tsp              sea salt, if available

2 oz                  unsalted butter, 1/4 in, pieces, chilled

2 oz                  Caerphilly Cheese or extra sharp Cheddar, grated, chilled

1 oz                  Parmesan Cheese, grated, chilled

            4 oz                  milk

1 tbsp               green onion or chives, fine chopped

1                      egg, beaten for wash

optional: to taste – fresh herbs - thyme, mint, rosemary, or basil, fine chopped

            Topping:

1 oz                  Caerphilly, Cheddar or Colby, grated

  Method:

            Set oven to 450 F. Prepare a lightly greased baking tray or one covered with parchment paper (my preference). In a processor combine the dry ingredients. This action also sifts the flour. Add the butter while continuing to pulse until a coarse meal texture is formed. Add the chilled cheese and continue to pulse until combined. Add the milk in a steady stream while the processor is running. Dough is done when it clumps.

Place dough on floured surface, roll out to about 1/4 inch thick and add green onion/chives and herb(s) then knead five or six times to mix. The dough will smooth out. Roll out the dough to about 1/2 inch thick. Cut out 2-inch circles. Place on prepared baking tray, bush tops with egg wash then bake for 10 to 15 minutes. Scones are done when the tops are a deep shade of golden brown and the sides are still pale white. Remove from oven, sprinkle some of the reserved cheese on each scone top and return to the oven for a minute or less to melt the cheese. Best served warm with or without butter. Optionally, when cooking in the wintertime you could top the scones with a white cheese to simulate the snow-covered mountains of Wales!

Mwynhewch eich Sgonau – Enjoy your Scones!

Copyright © 2002 Ken Thorne.