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Cheese Scones

Light, golden cheddar scones, lovely warm with butter.

Ingredients

• 300 g self-raising flour
• 75 g butter
• 120 g mature cheddar
• 1 egg
• 120 ml milk
• 1 tsp English mustard powder

Method

1. Heat the oven to 220C (200C fan) and line a baking tray with baking paper. Grate the cheddar.
2. Put the flour and mustard powder in a large bowl. Add the butter and rub it in with your fingertips until the mixture looks like breadcrumbs.
3. Stir in most of the cheese, keeping a little back for the tops.
4. Beat the egg with the milk and set a little aside for glazing.
5. Pour the rest into the bowl and mix with a table knife into a soft dough. Don't overwork it.
6. Tip onto a lightly floured surface and pat out to about 2.5 cm thick. Cut out rounds with a cutter, pressing the scraps together to cut more.
7. Put the scones on the tray, brush the tops with the saved egg mix and sprinkle with the rest of the cheese.
8. Bake for 12 to 15 minutes, until risen and golden. Serve warm.