You will need:
225g Self Raising Flour
1tsp Baking powder
50g Butter (cubed)
1 Egg
75ml Milk
100g Cheddar Cheese (Grated)
0.5tsp Mustard Powder
0.5tsp Salt Method:
Firstly, mix together your baking powder, self raising flour, salt and mustard powder.
Then add the cubed butter and using your fingertips pressing into the flour so it looks like breadcrumbs.
Then add 3 quarters of the grated cheese and stir into the mixture.
In a separate bowl or jug, add your egg to your milk and mix well.
Then add your wet ingredients to your dry a bit at a time, mixing in between. You want a slightly wet dough in the end, so you won't need all of the egg and milk mix. We will use the leftover milk and egg mix later, so keep hold of it.
Flour your work surface, and kneed the dough a little to bring it together. Don't kneed too much however as the key with scones is handle as little as possible.
Then roll out to about 2 cm thick. Then using a 6cm scalloped cutter cut out the scones and transfer to a baking tray lined with baking paper. Making sure to keep space in between each scone as they will expand. You can bring together any leftover dough and roll out again, try not to do this more than twice though.
Then use the leftover egg and milk mixture to brush the tops of the scones, then sprinkle the remaining cheese on top of each scone.
Then bake in a preheated oven at Gas 7, 220C, 200 fan for 12 to 15 minutes, until they are risen and golden on top.
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