I have used a strong, mature cheddar and a little parmesan in the scones but you can use any hard cheese that you fancy. You can also vary the flavour by adding chives, thyme or other fresh herbs. Sometimes I like to include some chopped spring onions in addition to the cheese and I find that this also works well with the Roasted Tomato Soup.250g self-raising flour
½tsp English mustard powder
50g cold butter, cubed
50g mature cheddar cheese, finely grated
25g Parmesan cheese, finely grated
1 large egg, lightly beaten
140ml whole milk
25g mature cheddar cheese, finely grated
Method:1. Preheat the oven to 200C/Fan Oven 180C/Gas Mark 6. Line a large baking tray with some non-stick baking parchment and set aside.
2. Sift the flour and mustard powder into a large mixing bowl and add the cubed butter. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Add the cheeses and mix through making sure that everything is evenly distributed.
3. Make a well in the centre and add the egg followed by the milk. Mix everything together with a fork to form a soft dough. Tip out on to a clean work-surface, lightly dusted with flour and knead briefly.
4. Roll out to a thickness of 2-2½cms and using a 5cm round cookie cutter stamp out rounds from the dough. Place onto the prepared baking tray.
5. Re-knead the remaining dough briefly and repeat the rolling and stamping process until all the dough is used. Scatter the grated cheddar cheese over the scones and bake in the pre-heated oven for 9-11 minutes or until the scones are well risen and golden brown.