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Ingredients

225 grams | 8oz Self-raising flour

1 tsp baking powder

40 grams | 1 oz butter

teaspoon salt

75 grams | 2 oz grated cheese cheddar or any hard cheese will do + extra for sprinkling on top of the scones

150 ml | cup + 1 tablespoon butter milk + a little extra for brushing

2 tsp grainy french mustard

Method

Preheat the oven to 220C or (200C fan), (425F), Gas Mark 7.

Cut the butter into small pieces and put it into a mixing bowl with the flour, baking powder , salt and the mustard. Rub the butter and mustard into the flour until it looks like breadcrumbs. Add the cheese and the milk and mix to make soft dough. If the dough is firm or still has dry crumbs you can add a bit more milk.

Sprinkle a little flour on a work surface and turn out the scone mixture onto the work surface and roll it out until it is about 2 cm thick. Using a biscuit cutter cut the mixture into rounds. Gather up the trimmings, reroll and cut them until you have used all the mixture. Put the scones onto a greased baking sheet and brush them with milk, then sprinkle them with the extra cheese.

Bake the scones in the oven for about 15-20 minutes until they are golden brown. Once cooked cool them on a wire rack before serving.

You can use normal milk instead of butter milk, butter milk makes the scones fluffier and gives them a slight sourness that's perfect with cheese