What a better way to spend the cloudy and gloomy weekend than baking?
450g self-raising flour, plus extra for dusting.
pinch of salt.
1 teaspoon dry mustard powder.
1,5 teaspoon baking powder.
150 gr chilled butter, cut into cubes.
300 gr mature cheddar, grated.
120-160ml milk, plus 2 tablespoon for glazing.
Heat the oven to 200C/180C fan/gas 6.
Sift the flour, salt, mustard powder and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 260gr of the cheddar cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a baking tray line up with a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven.
Bake in the oven for 15-20 mins or until golden brown and cooked through.