Cheese Scones

Ingredients

• 450 g Self raising flour
• 1 1/2 tsp Baking powder
• 1/2 tsp Salt
• 1 tsp English mustard powder (or cayenne papper, or paprika (optional))
• 85 g Butter (unsalted, cold)
• 150 g Strong cheddar cheese (grated)
• 220 ml Milk (whole or semi-skimmed)
• 1 Egg (large)
• 1 Egg (medium)
• 25 g Strong cheddar cheese (grated)

Instructions

1. 1

   Pre-heat your oven to 200C Fan/400F/Gas Mark 6, and line a baking tray with baking paper

2. 2

   Stir the self raising flour, salt, baking powder and if using, the mustard powder or other spices, together a mixing bowl

3. 3

   Add the butter and rub it into the flour with your fingers, a pastry blender or a fork ,until it resembles breadcrumbs. You can also use a food processor to do this step

4. 4

   Add the cheese to the flour mixture and stir it in

5. 5

   In another bowl, or in a jug, whisk together the egg and milk. Add it to the flour mixture

6. 6

   Bring the mixture together to form a dough, being careful not to overwork or knead it too much

7. 7

   Using your hands, pat it out into a flat disc shape onto a clean work surface (or a silicone mat) dusted with flour. Aim for it to be about 2cm thick. Cut out the scones using a round cutter, size of your choice (I used a 2.5" one). Push the cutter straight down and do not twist it

8. 8

   You will need to re-pat out the dough to use it all up

9. 9

   Place the scone rounds onto the baking tray, brush them with the beaten egg and sprinkle with the cheese

10. 10

    Bake for 12-14 minutes or until golden brown and risen. Remove from the oven and allow to cool, you can eat them warm or cold

11. 11

    Store in an airtight container and eat within 2 days. They can also be frozen