Crunchy on the outside, soft and pillowy on the inside, savoury and gorgeous. Makes 12
- 450g plain flour
- 6 tsp baking powder
- 1 tsp salt
- 1 tbsp English mustard powder
- 100g cold butter
- 250g strong cheddar, finely grated
- 2 tbsp finely chopped chives
- 120ml cold milk
- 100ml cold water
- 1 egg, beaten with a splash of milk
- Heat the oven to 200C fan (220C)
- Put the flour, baking powder, salt and mustard powder into a large mixing bowl and whisk together until well combined
- Grate in the butter, then rub it in with your fingertips until it looks like breadcrumbs
- Add 225g cheese and chives, stir in
- Mix in the milk then the water until the dough just comes away from the edge of the bowl. Don’t mix or handle it any more than necessary
- Tip onto a floured surface and flatten gently to about 2.5cm thick
- Cut out circles with a 6cm cutter
- Place on a baking tray and brush with the egg and milk mixture
- Sprinkle over the last of the cheese over the top and bake for 12 mins until well risen and golden. Allow to cool slightly on a rack before eating one immediately and then putting two in your pockets for later
If using to top a cobbler (beef and ale stew, chicken casserole, root vegetable stew?), place the scones on top, press slightly into the surface of the stew and bake at 200C fan for 25 mins
Sophie cooks 