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.
  1. Pre-heat your oven to gas Mark 7, 425 f, 220 c, 200 fan.
  2. You will need to grease a large baking sheet with a slightly raised edge.
  3. Grate the cheese on to a plate using the large holes on a grater.
  4. Break the egg into a small bowl and beat it well.
  5. Add the milk to the beaten egg.
  6. Sift the flour, mustard powder, cayenne pepper and salt into a large mixing bowl.
  7. 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).
  8. Now, Stir in the cheese.
  9. 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.
  10. 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.
  11. Gather together the surplus dough, roll it out again and cut out more scones if necessary.
  12. 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.
  13. 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.