Ingredients
Method
1.Preheat oven to 220°C/425°F. Grease an oven tray.
2.Sift flour and salt in a medium bowl; rub in butter with your fingertips. Whisk egg and milk together; pour over dry ingredients. Use a flat-bladed knife to cut the milk mixture through the flour mixture to make a soft dough.
3.Turn dough onto a floured surface; knead lightly, folding over once. Roll out gently until 3cm (1¼ inches) thick; cut into 4cm (1½-inch) rounds. Place rounds on tray so they are just touching. Re-roll scraps; cut into rounds.
4.Stir cheddar, melted butter, mustard and cayenne over low heat until cheddar starts to melt. Spoon cheese mixture over scones.
5.Bake scones 15 minutes or until tops are golden and sound hollow when tapped. Place, top-side up, onto a wire rack.
It is best to grate the cheese yourself as pre-grated cheese behaves differently on heating.
Note
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