- 225 g self-raising flour
- good pinch mustard powder or cayenne pepper
- 100 g butter
- 200 g The Little Milk Company Vintage or Mature Organic Cheese grated
- 3 spring onions, trimmed and finely chopped
- 2 small eggs or 1 large egg, beaten
- 2 -4 tablespoons buttermilk or 2 -4 tablespoons plain yogurt
- Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
- Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
- Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghurt, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface. The KEY to lovely scones is NOT to mix the dough too much.
- Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
- Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
- Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
- Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer
- To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.