Cheese and Spring Onion Scones

Shopping list

• 300 g self-raising flour

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• 75 g cold butter — cubed

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• 100 g mature Cheddar — grated

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• 3 piece spring onions — finely sliced

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• 0.5 tsp salt

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• 0.25 tsp black pepper

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• 150 ml whole milk — plus extra for brushing

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• 1 tsp Dijon mustard

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Step by step

1. 1

   Preheat your oven to 220°C (200°C fan). Line a baking tray with baking parchment.

2. 2

   Sift the flour into a large bowl. Add the cubed butter and rub in with your fingertips until the mixture resembles breadcrumbs.

3. 3

   Stir in 75 g of the grated Cheddar, the spring onions, salt and pepper.

4. 4

   Whisk the mustard into the milk, then pour most of it into the flour mixture. Mix gently with a knife until just combined, adding a splash more milk if the dough feels dry.

5. 5

   Turn the dough out onto a lightly floured surface and pat gently into a round about 2 cm thick. Cut out scones with a 6 cm cutter and place on the prepared tray.

6. 6

   Brush the tops with milk, scatter over the remaining Cheddar, and bake for 12– 15 minutes until risen and golden.

7. 7

   Cool on a wire rack for a few minutes before serving warm.