Having done work experience at the National Trust, this recipe is brilliant in every single way! And gives you the inside way in how the National Trust make their cheese and herb scones.
450g (1 lb) self raising flour
10g (1/2 oz) baking powder
1 teaspoon salt
10g (1/2 oz) mature Cheddar cheese
10g (1/2 oz) dried mixed herbs
1 teaspoon English mustard
50g (2 oz) butter
110ml (4 fl oz) milk
110ml (4 fl oz) water
Preheat the oven to 230 C / 210 C Fan / Gas 8. Line a baking tray with parchment.
Put the flour, baking powder, salt, dried herbs, mustard and cheese into a mixing bowl and mix until well combined. Add the butter and and rub through with your fingers until the mixture resembles breadcrumbs.
Make a well in the middle of the flour mixture and pour in a little at a time the water and milk and stir until the mixture forms a ball and until you have ran out of milk and water. (If the mixture looks dry add a tiny bit of water but not so that it looks wet.)
Knead for about 2 minutes on a floured surface. Roll the dough out on a floured surface and cut into twelve 7.5cm (3 in) rounds and put on your baking tray. Try to cut the scones as close together as you can so you can fit more scones out of the mixture. Re-roll the dough and cut more scones until you have no dough left.
Bake in the oven for about 17 minutes. Keep an eye on your scones to make sure that they do not burn!