Ingridents :
250g self-raising flour
1 x 5ml spoon mustard powder (optional)
40g butter or baking fat/block
75g hard cheese e.g. Cheddar (grated)
125ml milk
1 egg
Method :
1. Preheat oven to 220°C or gas mark 7.
2. Grease or line the baking tray.
3. Sift the flour and mustard into the bowl.
4. Rub the fat into the flour until it resembles breadcrumbs.
5. Grate the cheese.
6. Stir in the cheese.
7. Mix together the egg and milk.
8. Make a well in the middle of the flour and carefully pour in the milk and egg. (Save just a little of the milk).
9. Mix to form a soft dough.
10. Place the dough on a lightly floured work surface.
11. Roll out the dough to about 1½cm thick.
12. Shape the scones using a cutter.
13. Place the scones on a baking tray and brush each top with a little milk.
14. Bake for 12 – 15 minutes, until golden brown.