Look you might just think I'm being big headed but this really is The Best Cheese Scones Recipe. They're delightfully crispy on the outside, beautifully soft in the centre and packed to the brim with cheese. Try them once and I know you'll agree!
Preheat the oven to 200c fan | 220c | 430f or equivalent.
Line a large baking tray with greaseproof paper or reusable baking mat. Unless you have a super non-stick tray that you trust with your life like mine.
Measure 250g Plain Flour and 60g Salted Butter into a medium mixing bowl.
Using your fingertips, rub the butter into the flour until breadcrumb like in texture.
Stir ½ tsp Sea Salt Flakes, 1 tbsp Baking Powder, 1 tsp English Mustard Powderand 100g Grated Cheese into the flour/butter mix.
Measure 150ml Skimmed Milkinto a small jug. Add the milk to the crumbed flour mix a little at a time.
Keep mixing gently until it forms a dough. You may not need to use all of the milk. If you add a little too much, simply add a little more flour.
Try to work the dough as little as possible and turn it out onto a lightly floured board.
Use your hands to shape the dough into a square. It wants to be about 2cm thick. Try to make sure the square is equally thick from the edges to the middle. Shore up the edges so they are as square as possible.
Use a sharp knife to cut the square into quarters and then again from corner to corner until you have 8 triangles. Tip - Dip the knife into a little flour before each cut to prevent sticking.
Carefully move each triangle to the baking tray. Allow enough space between them for the scones to expand in the oven. (I was a bit risky using the size tray that I did but I got away with it - just don't go any more risky than I did).
Use around 1 tbsp Milkto brush the top of the scones. Try not to brush the sides or this will prevent them from rising so well.
Sprinkle 25g Grated Cheese over the tops of the scones - around half a tablespoon per scone. Try not to lose to mush on the tray so do this carefully and slowly and pick up any dropped pieces that you can.
Pop in the oven for circa 15 minutes.
Take out the oven when golden brown and put on a rack to cool. Or eat them super hot out the oven smothered in butter. Your call.