Next level cheese scones

Method

• step 1

  Coarsely grate the butter into a bowl and toss with a little of the flour. Chill in the freezer for 30 mins, or in the fridge for 1 hr. If you have space, put another large bowl in the freezer or fridge to chill – the colder everything is, the crumblier the scones will be. Mix the milk and vinegar in a jug and chill for at least 10 mins. Tip both flours, the baking powder, cayenne or paprika, mustard powder, thyme leaves and 1 tsp salt into the large chilled bowl. Crumble 100g of the cheddar into pea-sized chunks. Finely grate the rest and set aside.

• step 2

  Tip the crumbled cheddar, half the parmesan and all the chilled grated butter into the flour mixture, then pour in the milk mixture. Bring everything together into a rough, shaggy dough using a cutlery knife – if there are still some small dry pockets, don’t worry; you also want specks of butter throughout the dough.

• step 3

  Tip the dough onto the work surface and bring together using your hands. Pat out into a rough rectangle, about 10 x 20cm. Cut the rectangle into three smaller rectangles, then stack them on top of each other. Roll out into a large rectangle again using a rolling pin, then repeat, cutting it into three rectangles again, stacking and rolling into a rough rectangle, about 10 x 15cm and 4cm tall (the height is more important than the other measurements). Cut in half down the middle, then into eight squares. Transfer the scones to a tray or plate and chill for 30 mins.

• step 4

  About 10 mins before baking, heat the oven to 220C/200C fan/gas 9 and mix 2 tsp milk with the Marmite, if using. Line a baking tray with baking parchment. Scatter half the remaining parmesan and all the grated cheddar over the tray, then sit the scones on top. Brush the tops with the milk and Marmite mixture (or just milk, if you prefer), then scatter over the remaining parmesan and the thyme sprigs. Bake for 20-25 mins until the scones are deep golden brown and puffed up, and the cheese on the tray is crisp. Cool on the tray for 10 mins, then serve warm as is or slathered with butter.