- 450g plain flour, plus extra for dusting
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tsp wholegrain mustard
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 280ml milk, plus extra for glazing
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 100g Stilton, crumbled into chunks
A true glory of British cheese-making that has much controversy about its origins, how it's…
- 100g leftover cooked gammon or ham, chopped into rough cubes
Heat oven to 220C/200C fan/gas 7. Put the flour and baking powder in a large bowl and rub in the butter using your fingertips until the mixture looks like fresh breadcrumbs. Mix the mustard, egg and milk together in a jug then pour into the flour mixture along with the Stilton and ham. Knead the dough briefly, you want to make sure all the ingredients are evenly dispersed through the mix but try not to overwork the dough.
Dust your work surface with flour then shape the dough into a flat disc around 4-5cm thick. Cut out 9 or 10 scones using a 7.5cm fluted cutter then transfer to a baking sheet lined with baking parchment. Brush the tops with milk then bake for 12-15 mins or until risen and golden. Serve warm with butter, cheese and pickles.