The first of March was St David’s Day, the patron saint of Wales. Whilst I will always feel more Cornish than anything else, technically I’m Welsh as that’s the country I was born in. The two places do have quite a lot in common though.
I always like to make something suitably Welsh to enjoy on St Davids Day, whether it’s warm sweet Welsh cakes or hot gooey Welsh rarebit. This year I wanted to make the most of some wonderful Caerphilly cheese. I’m utterly incapable of resisting a warm cheese scone. It wouldn’t matter if I’d just polished off a three course meal, if someone offered me a cheese scone, fresh from the oven, I’d find room for it.
I’ve made these with spelt flour so they’re extra light and fluffy and I’ve added a touch of sweet honey and a sprinkle of savoury thyme to complement the rich cheese. Scrumptious!

Ingredients
makes about 9

250g white spelt flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
35g butter
pinch of ground black pepper
150g Caerphilly cheese, rind removed
1 heaped tbsp fresh thyme leaves
150ml buttermilk
2 tbsp honey

Pre-heat your oven to 200°c and place a non-stick baking tray in the oven to warm up.
Sift together the flour and the raising agents and then lightly rub the butter into this, leaving it looking like breadcrumbs. Mix through the thyme, black pepper and 100g of the cheese, crumbled.
In a separate bowl or jug mix together the buttermilk and honey ( I find this easier if I warm the honey a bit). Use all but about 1 tablespoon of this to bring the dry ingredients together to form a soft but not sticky dough.
Pat the dough out to about 1″ thick and stamp out the scones with a 2″ cutter. Brush the tops of the scones with the reserved buttermilk/honey mix and then scatter on the remaining 50g of crumbled cheese. Carefully place the scones on the pre-heated tray and bake them for 15-20 minutes until they are well risen and golden brown and irresistible.