225g Self raising flour
1 teaspoon of English mustard powder
A pinch of salt
60g unsalted butter
100g strong Cheese grated plus a little extra
Pre heat the oven to 220′c / Gas mark 7
Lightly butter a large baking sheet or tray.
Place the flour, Mustard powder and salt into a mixing bowl and add the butter.
Rub in the butter until the mixture is the consistency of course breadcrumbs.
Grate the cheese into this mixture and stir. Make a well in the centre and add the milk, quickly mix altogether with a metal knife to form a sticky dough.
Turn out onto a floured surface and pat the dough into a disc about 2.5cm thick. then get a cutter of your choice I used a 6 cm cutter and dip into the flour and cut out your scones keep the cutter straight and do not twist as this will leave you with lop sided scones once cooked.
once you have cut out your scones place all the scones on your prepared tray and grate some more cheese on top of each scone and gently press down.
Then bake in the oven for 15 mins or until golden. Once coked place to cool on a wire rack and enjoy either hot or cold