- 450g self-raising flour
- 110g margarine
- 100g grated mature Cheddar cheese
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 egg
- 150ml milk
- 1 tsp English mustard
Don’t overwork the dough – only combine ingredients roughly. When the dough has been formed, flatten it out, fold it over like a book and flatten a little again. This gives the scone a ‘mouth’ so it can be split into halves without needing to cut it.
Preheat the oven to 180°C (160°C fan/gas mark 4).
Place the flour and margarine in your mixing bowl and rub it together with your fingertips until the mixture resembles fine breadcrumbs.
Stir in most of the cheese (leave enough for the top of the scones later), and the salt and pepper.
Mix the egg with three-quarters of the milk and the mustard. Pour into the flour mix and use a spoon to combine the wet and dry ingredients. Add the remaining milk, a little at a time, until the mixture comes together and forms a dough.
Divide the dough into two even-sized pieces and gently roll into large balls on a lightly floured surface. Flatten them lightly and cut into four by slicing both ways across the middle. Place on your lined baking tray.
Sprinkle the remaining cheese on top of the scones and bake in the preheated oven for 10–15 minutes or until risen and golden.
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