There are two important things to remember when making cheese scones. Never overwork the dough and to use a good strong cheese. A strong Vintage Cheddar is perfect.
500g plain flour
6 tsp baking powder
1 tsp salt
1 tbsp English mustard powder
100g cold butter
220ml cold milk
1 egg, beaten with a splash of milk
Heat the oven to 220C. Put the flour, baking powder, salt and mustard powder into a large mixing bowl and mix together until well combined.
Add the diced butter, then rub it in with your fingertips until it looks like breadcrumbs
Finely grate in 150g of the cheese and then stir into the flour mix. Mix in the milk until the dough just comes away from the edge of the bowl; don’t handle it any more than is necessary. Tip on to a lightly floured surface and flatten into a rectangle about 3cm high. Brush with the egg and milk mixture. Grate the remaining cheese over the top. Cut into 12 evenly sized squares.
Place on a baking tray and and bake for about 12 minutes until golden. Allow to cool slightly on a rack before splitting open.
Warm cheese scones and serve with good quality salted butter.