Crispy, buttery, imbued with rich cheddar and with an unexpected mustard kick, these (deceptively easy to make) cheese scones are the perfect savoury treat
250g self-raising flour
1 tsp Cook with M&S baking powder
1/2 tsp mustard powder
50g butter, chilled and diced, plus extra to serve
120g Cook with M&S grated medium cheddar
200ml milk, plus extra for brushing
1 tsp lemon juice
Ready in: 25 minutes
Preheat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Line a baking tray with baking paper.
Sift the flour, baking powder, mustard powder and a pinch of salt into a large bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. Stir in 100g of the cheddar.
Combine the milk and lemon juice (it will curdle slightly) and pour into the flour mixture. Mix gently with a large metal spoon, just until the mixture comes together to form a wet dough – be careful not to overwork it. Gather into a rough ball shape, then turn out onto a lightly floured surface and knead very lightly (the dough should feel slightly wet and sticky).
Gently flatten the dough to a thickness of 3cm and cut out 12 rounds with a floured 4cm round cutter (reuse the trimmings). Brush the tops with a little extra milk. Place the rounds on the baking tray 2.5cm apart and sprinkle with the remaining cheddar. Bake for 15-20 minutes, or until golden. Serve warm with butter.