Cheese Scones

1. 1

   Sieve flour, salt, pepper and mustard together into a mixing bowl.

2. 2

   Cut the margarine into smaller blocks, and then rub in until the mixture resembles fine breadcrumbs.

3. 3

   Beat the egg and mix with the milk in a small basin.

4. 4

   Make a well in the centre of flour mixture, add the cheese (save a little to sprinkle over the scones) and pour in a bit of the egg and milk mixture at a time, mixing with a blunt knife, until you get a soft, but not sticky dough. If you find the mixture too dry, you can add some more milk.

5. 5

   Lightly flour the work surface so the dough doesn't stick, and roll out the dough until it is about half an inch (1cm) thick.

6. 6

   Use a scone cutter (you can lightly dust it with flour to stop it from sticking) of a size of your choice and cut out the scones from the dough. You can keep gathering up the off-cuts and re-rolling it out until you use it all.

7. 7

   Place the scones on a greased baking tray, or on baking paper in the tray and brush the tops with milk and sprinkle on some cheese.

8. 8

   Bake at gas mark 8, 500 Fahrenheit or 250 Celsius for about 10 minutes, or until the tops have turned a golden brown.

No additional tips available.