I made these for lunch instead of the usual bread, and everyone loved them! Next time, I think I’ll have them with soup!

Ready in 30 minutes

Makes 6 scones

Ingredients

• 225g self-raising flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp cayenne pepper
• 1½ tsp mustard powder
• 55g cubed butter
• 160g finely grated cheddar
• 60ml warmed milk

Method

1. Preheat the baking tray at 200ºC fan. In a bowl or food processor, add the flour, salt, cayenne paper, mustard powder and butter, combining/processing until the mixture resembles fine breadcrumbs.
   
2. Then mix in 100g of the cheddar and add the warmed milk. Using a dinner knife, fold the mixture into clumps, then quickly bring it together with your hands into a smooth ball and put on a lightly floured surface. It is important that you don’t knead the dough at this point.
   
3. Using the heel of your hand, gently press the dough until it’s 2.5cm thick (the height of the scone cutter). Cut the dough into 4 scones, then press in the edges and cut out 2 more. Brush with milk and sprinkle with the remaining 50g cheese. Place on the hot tray and cook for 12-15 mins.