Cheesy scones

250g self raising flour

1 x 5ml spoon mustard powder

40g butter or baking fat/block

75g hard cheese

125ml semi-skimmed milk

Non-stick baking tray, pastry brush, weighing scales, sieve, mixing bowl, measuring spoons, grater, chopping board, measuring jug, flour dredger, rolling pin, scone cutter, cooling rack.

1. Preheat oven to 220°C or gas mark 7.
2. Grease or line the baking tray.
3. Sift the flour and mustard into the bowl.
4. Rub the fat into the flour until it resembles breadcrumbs.
5. Grate the cheese.
6. Stir in the cheese.
7. Make a well in the middle of the flour and carefully pour in the milk. (Save just a little of the milk).
8. Mix to form a soft dough.
9. Place the dough on a lightly floured work surface.
10. Roll out the dough to about 1½cm thick.
11. Shape the scones using a cutter.
12. Place the scones on a baking tray and brush each top with a little milk.
13. Bake for 12 – 15 minutes, until golden brown.
14. Allow to cool on a cooling rack.

• To make fruit scones, add 25g sugar and 75g currants or sultanas before the milk and leave out the cheese.
• Traditionally, fluted scone cutters are used for sweet scones and plain cutters for savoury scones.
• You could experiment with different flavourings by adding herbs or spices.