I love cheese scones, especially the ones I grab in Marks and Spencers’ bakery from time to time. I’ve tried several recipes, taken the best bits from each and come up with what I believe to be the perfect cheese scone. Best eaten smothered in real butter, I reckon these give the M&S ones a run for their money.

Makes 12-16 depending how big you make them.

Ingredients

500g Self Raising Flour
2 tsp Baking Powder
1 tsp Mustard Powder
1/2 tsp Cayenne Pepper
1/2 tsp Salt
120g Butter
200g Mature Cheddar
Approx. 100ml Milk, to mix

Method

1. Preheat oven to gas mark 6 / 200c / 400F
2. Mix flour, baking powder, salt, mustard and cayenne pepper
3. Rub in butter until even and breadcrumb-like
4. Grate cheese and mix all but a handful into flour mixture
5. Use as little milk as possible to bring the dough into a ball, not so much that it becomes sticky
6. Roll out to around 2cm thick, then use a cutter to cut circles
7. Place on baking tray and sprinkle tops with remaining cheese
8. Bake for 15 minutes or until golden