A simple and quick cheese scone recipe with a little twist
170g Self Raising flour
85g Chedder Cheese plus extra for topping
Salt, pepper and 1 teaspoon English mustard powder
2 tablespoons milk
Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Add the cheese and seasoning. I find a strong cheddar works best, but will work equally as well with a medium strength.
Mix in the milk and beaten egg.
Roll out mixture to approx 1.5 cm and cut into triangles. Place on a backing tray and brush tops with milk and sprinkle over the remaining cheese.