To make 8 scones you will need:
- 6 oz, 175 g, of self-raising flour.
- 1 oz, 25 g, of butter or margarine.
- 3 oz, 175 g, of strong cheddar cheese.
- half a tsp of salt.
- half a tsp of mustard powder.
- 1 tsp of cayenne pepper.
- 1 medium sized egg.
- 3 tbsps of milk.
- a little extra milk to glaze.
- Pre-heat your oven to gas Mark 7, 425 f, 220 c, 200 fan.
- You will need to grease a large baking sheet with a slightly raised edge.
- Grate the cheese on to a plate using the large holes on a grater.
- Break the egg into a small bowl and beat it well.
- Add the milk to the beaten egg.
- Sift the flour, mustard powder, cayenne pepper and salt into a large mixing bowl.
- Break the butter or margarine into small pieces, drop it into the dry ingredients. Rub the fat in until the mixture resembles fine breadcrumbs. This will only take a minute as you have a small amount of fat. (Please see my glossary section on making pastry for more detailed information).
- Now, Stir in the cheese.
- Pour in the egg and milk, then using a flat-bladed knife, stir everything together until the mixture begins to form a ball in your bowl. If any dry bits remain in the bottom of your bowl, add another tablespoon of milk and mix a little more.
- Using floured hands or a floured rolling pin, pat or lightly roll out the dough until it’s about 3-quarters of an inch, 2 cm, thick, then using a 2 inch, 4.5 cm, large pastry cutter, cut out the scones, pushing the cutter straight down through the dough without twisting it.
- Gather together the surplus dough, roll it out again and cut out more scones if necessary.
- Place them on your greased baking sheet a little way apart, brush with a little milk to glaze, and bake in the pre-heated oven for 20 to 25 minutes until golden and firm to the touch.
- Transfer them on to a wire rack to cool.
Slice, butter and eat while still warm.
If you have any left over, they can be warmed through and eaten the next day.