Cheese Scones

Method

• step 1

  Preheat the oven to 220C. Sift the flour and the baking powder into a bowl in order to allow air into the mixture. This is an important step.

• step 2

  Rub in the butter until a breadcrumb like consistency is achieved. Cold, dry hands make this step easier.

• step 3

  Grate the cheese. Stir most into the flour mixture but keep a little back for sprinkling on top of the scones.

• step 4

  Crack the egg into a measuring jug and whisk lightly. Top the beaten egg up with milk until the mixture reaches the half-pint or 285ml mark. Whisk again to combine.

• step 5

  Make a well in the centre of the dry ingredients and pour the majority of the egg mixture into the bowl, keeping back a little to brush the scones with before baking.

• step 6

  Stir the mixture to combine and then knead very briefly, just enough to bring it together. Be careful not to overwork the dough.

• step 7

  Roll out the dough quite thickly (1 1/2 inches) and cut out circles with a scone cutter or a glass. Don't twist as you cut or the scones will rise unevenly. Alternatively, you can cut the dough into traditional wedges.

• step 8

  Place the scones on a baking tray. Glaze the tops with the egg and milk mixture then sprinkle a little cheese over each one.

• step 9

  Put straight into the very hot oven and bake for around 13 minutes or until well risen and browned. Afterwards, cool on a rack for five minutes before eating warm with butter.