Try these savoury scones with hunks of good quality mature farmhouse cheddar.
Self raising flour - 225g (8 oz)
Salt - ½ tsp
Mustard powder - 1 tsp
Cayenne pepper - pinch
Butter - 50g (2 oz)
Cheddar cheese - 50g (2 oz), grated
Milk - 150 ml (¼ pint), plus extra for brushing
1. Sift flour, salt, mustard and cayenne pepper into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Mix in the grated cheddar cheese. Add milk all at once. Mix to a soft, but not sticky, dough with a knife.
2. Turn onto a lightly floured surface. Knead quickly until smooth. Roll out to about 1 cm (½ inch) thick. Cut into 7 or 8 rounds with a 6.5 cm (2½ inch) biscuit cutter.
3. Transfer to a baking sheet. Brush tops with milk. Bake at 230 °C / 450 °F / Gas 8 for 7-10 minutes or until well risen and golden.
4. Cool on a wire cooling rack.