I absolutely love a cheese scone and these are really easy to rustle up and so I’ll often make a batch and freeze them so I can have a cheese scone whenever I like. They’re best warmed.
This recipe makes about 8 scones all about 2½ inches square.
7oz (190g) of self-raising flour
½oz (14g) of baking powder
A pinch of salt
5oz (140g) of mature cheddar, grated (the stronger and more flavoursome the better)
½ a teaspoon of mustard powder
3oz (45g) of butter
85ml of water
85ml of milk
Pre-heat the oven to 200
Mix the flour, baking powder, mustard powder and salt in a bowl and rub in the butter until you achieve a breadcrumby texture.
Stir in the grated cheese until well mixed in.
Pour in the liquids and mix into a soft dough.
Roll out to about an inch thick and cut into scones. (You may need to re-attach and re-roll the bits a few times.)
Brush with beaten egg or milk and sprinkle each scone with a little grated cheese.
Lay out on a baking tray covered with greaseproof paper and bake in the oven for 10-15 minutes.