Makes 6 – 10 depending on size
500g self raising flour
1 tsp baking powder
1/2 tsp salt
1 tsp mustard powder or English mustard (or 2 tsp other mustard)
1/4 tsp cayenne (optional)
100g finely grated strong cheddar (or Gruyere or other strong hard cheese)
1 egg, beaten (1/2 for milk and 1/2 for glazing)
150 ml (made up from 1/2 a beaten egg and topped up with milk)
- Preheat oven to 200 C / 400 F / Gas 6
- Combine all dry ingredients (not the cheese).
- Add the butter and rub in or combine to fine bread crumbs in a food processor.
- Mix in the cheese.
- Make a well in the centre, add the milk/egg mixture and gently mix to a fairly soft dough (do not overwork).
- Flour the worktop and gently roll (or press with hand) mixture to 2cm thick. Cut out with a scone cutter.
- Place the scones on a lightly floured baking tray.
- Brush (glaze) the tops with the rest of the egg. Try not to let any egg drip down the side of the scone as this will prevent it from rising well.
- Place in oven for approx. 15 minutes. Cooked when golden on top and brown underneath.
- Cool on a cooling rack
The scones are best eaten when they are warm out of the oven. They are ok the next day.
Traditionally sweet scones use a fluted cutter and savoury a plain cutter.