1½ cups self-raising flour, (plus extra to dust)1 teaspoon baking powder½ teaspoon salt½ teaspoon cayenne pepper1 ½ teaspoon mustard powder60g butter (chilled, cubed)150g cheddar cheese (finely grated)¼ cup warm low fat milk Beaten egg
1. Preheat oven to 200°C.2. Sift the flour, baking powder, salt, cayenne pepper and mustard powder into a food processor. 3. Rub the butter and dry ingredients together between your hands and fingertips to form breadcrumbs texture. (May add the cubed butter and process briefly if you'd prefer to use the appliance.) 4. Now mix in 100g of the finely grated cheese.5. Add the milk to the bowl and using a knife with a cutting motion, mix everything together quickly and evenly. 6. Bring the mixture together quickly with your hands into a smooth ball.7. Place on a lightly floured work surface.8. Do not knead the dough. Gently press out the mixture using the heel of your hand or a rolling pin to make the dough 2.5cm thick. 9. Cut out scones using a 6cm smooth round/crinkle cutter. 10. Gently press the offcuts together and cut out more scones. 11. Brush the tops of the scones with egg and sprinkle with the remaining 50g grated cheese. 12. Place the scones on a greased baking sheet, spaced well apart, then bake for 15min until richly golden and cooked though.13. Remove the scones from the oven.14. Serve as soon as possible after baking, ideally cut in half and spread with a little butter, or cool and store in an airtight container
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