July 31, 2017
Breads, Comfort Food, Dinner rolls or other breads,
Dairy, Cheese, British, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Fall/Autumn, Ladies Luncheon, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Butter/Margarine, Kosher Dairy more
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"This recipe is a combination of sweet and savory as is traditionally served in a Welsh tea of bread, butter, jam and cheese. These scones can be served as a sweet course with jam, or as savory course with cheese and chutney. As Caerphilly cheese may be difficult to find in the U.S. without mortgaging your home to Whole Foods, a decent substitute would be white cheddar."
Preheat the oven to 400°F. Grease a large baking sheet and set aside.
Sieve the flour, salt and baking powder into a bowl and lightly rub in the butter until the mixture resembles breadcrumbs.
Stir in 2 oz of the cheese and the dried pears and stir in enough of the yogurt and milk to form a soft dough.
Turn the dough onto a lightly floured surface and knead gently. Roll or pat out the dough until it is 3/4 inch thick. Using a 2 inch biscuit cutter, cut the dough into rounds and place them on the baking sheet, leaving a little space in between each one.
Brush the tops with milk and sprinkle with the remaining cheese. Bake for 10-15 minutes or until risen and golden brown. Transfer to a wire rack to cool. Serve warm or cold.
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