Cheese and Mustard Scones

One of the most delicious accompaniments to a bowl of soup or snacks for afternoon tea has to be a cheese scone. A little mustard powder and some extra mature cheddar cheese make for the perfect version. They are quick and easy, and absolutely heavenly served straight from the oven with a little butter.

Recipe - Makes 8

• 250g self-raising flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp mustard powder
• 30g butter, diced
• 100g extra mature cheddar cheese, grated
• 200ml milk
• Milk, to glaze
• 50g extra mature cheddar cheese, to sprinkle

Preheat the oven to 220C and line a baking tray with baking paper. Combine the flour, salt, baking powder and mustard powder in a bowl and add the butter. Rub in to form breadcrumbs. Add the milk and stir together to form a soft and slightly sticky dough. 

Turn the dough out onto a lightly floured work surface and knead together very briefly to smooth, then press out to a large circle 3cm thick. Lightly flour a 6cm diameter cookie cutter and press into the dough to cut rounds, ensuring you do not twist the cutter. Lift onto the lined baking tray spaced apart. Repeat to cut rounds from all the dough, reworking together gently as needed. 

Brush the top of the scones with milk and sprinkle with cheese then bake on the top shelf of the oven for 12-15 minutes or until golden brown. Remove and transfer to a wire rack to cool.