Cheddar and Mustard Scones

Ingredients:
4 tbsp cold butter, cut into small pieces (plus extra for greasing)
1 1/2 cups self rising flour, plus extra for dusting
1 tsp baking powder
pinch of salt
1 1/2 cups grated sharp cheddar cheese
1 tsp mustard powder
2/3 cup milk, plus extra for brushing
black pepper

Method:

1. Preheat the oven to 425 Fahrenheit or 220 Celsius.
2. Sift the flour, baking powder, mustard, and salt into a mixing bowl. Rub in the butter with a fork or pastry blender until the mixture looks like breadcrumbs. Leaving small chunks of butter is good because it will add to the flakiness of the scones.
3. Stir in the cheese and enough milk to form a soft dough. The dough will be really sticky.
4. On a lightly floured counter, knead the dough very gently (don’t overwork it).  Flatten it out with the palm of your hand to about 1 inch thick.
5. Cut the dough into 8 wedges and place into a baking tray.  Brush each one with milk and sprinkle with fresh cracked black pepper.
6. Bake for 10-15 minutes until golden brown. Transfer the scones to a wire rack to let them cool slightly before serving.

Makes 8