These scones get a nice kick of flavour with the addition of mustard and cayenne pepper.
- 200g self-raising flour
- 100ml milk
- 60g grated cheddar cheese
- 40g butter
- 1 tbsp. grainy mustard
- 1 tsp. cayenne pepper
- Pinch of salt
Preheat the oven to 220C and grease and line a baking tray.
Sift the flour, salt and cayenne pepper together.
Rub the butter into the flour until it resembles breadcrumbs, and then add the cheese.
Mix in the milk and the grainy mustard, stirring until the mixture just sticks together.
Turn the dough out of the bowl and knead it until it gets a bit smoother.
Roll the dough out and then cut scone shapes from it that are around 5cm in diameter, or divide the dough into balls and flatten the balls with your hand.
Cook the scones for 10-15 minutes or until golden brown.