What makes these Welsh Cheese Scones? Well, they taste pretty good after a walk in the Welsh mountains, and they also taste particularly gorgeous when made with the fabulous and deeply cheesey Snowdonia Cheddar – widely available in Deli stores, grocers, butchers and some supermarkets. The Parmesan which adds extra cheesey notes is of course not so very Welsh, but hey… a little poetic license.

Cheese Scones (makes 8 scones)

250g wholemeal flour
1 tsp baking powder
½ tsp salt
100g grated strong cheddar like Snowdonia Cheddar (aka “Black Bomber”)
75g grated Parmesan
200ml whole milk
A little beaten egg to glaze

Pre-heat the oven to 220C – or check that your Aga is still there. Sprinkle a little flour on a baking tray or line with baking paper. I like the reusable non-stick liners, which you can wash and use again – brilliant.

Combine flour, baking powder, salt, cheddar and half the parmesan into a large bowl.

Add the milk and mix with spoon or hands – it will be sticky. That is right. Panic not.

Tip the sticky dough no to a lightly floured surface and knead gently for a few minutes until it feels soft and has quit sticking to everything.

Flatten or lightly roll the dough to quite a thick layer – about 1 inch thick.

Grab a cutter (or a drinking glass), dip in some flour to stop it getting attached to your dough, and start cutting out your scones. You’re after 8 scones: I get about 5 from the first cutting then re-shape the dough and get another two. The last one is squidged together by hand from whatever dough you have left.

Put the rounds on a lightly floured baking tray, or on a sheet of baking paper. Brush the tops with egg, sprinkle over the rest of the parmesan and a bit of cheddar.

Bake for about 15 minutes until the scones have risen, gone golden & are filling your kitchen with warm cheesey scone aroma.

Most DEFINITELY best served warm, with a bit of butter.