Serve these scone wedges warm with cold meats, soup or a cheese board – and with butter, of course!
Makes 1 large scone round marked into 6 wedges
Cake tin needed: a baking sheet
225g (8oz) self-raising flour
½ level tsp salt
½ level tsp mustard powder
¼ level tsp cayenne pepper
1 level tsp baking powder
25g (1oz) butter
150g (5oz) grated mature Cheddar
1 large egg
a little milk
Step one Preheat the oven to 220°C/Fan 200°C/gas 7. Lightly grease the baking sheet.
Step two Measure the flour, salt, mustard powder, cayenne pepper and baking powder into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in 100g (4oz) of the grated cheese.
Step three Break the egg into a measuring jug then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the dry ingredients and mix to a soft but not sticky dough.
Step four Turn out onto a lightly floured work surface and knead lightly. Roll out to a 15cm (6in) circle. Transfer to the prepared baking sheet and mark into six wedges. Brush with a little milk and sprinkle with the remaining grated cheese.
Step five Bake for about 15 minutes or until golden brown and firm to the touch. Slide onto a wire rack to cool. Eat as fresh as possible.