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1
Preheat oven to 225C
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2
Seive flour into a large bowl followed by seived Cream of Tartar, Baking soda, Cayenne Pepper and Salt
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3
Gently swirl your hand in the bowl once or twice around the ingredients to mix.
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4
Add in Butter and squeeze butter JUST BETWEEN FINGERTIPS into flour mixture until it resembles fine, damp sand in texture.
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5
Add cheese and lightly mix through with fingers until incorporated.
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6
Make a well on the middle of the dry mix and pour in the milk ( or Buttermilk if you're using )
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7
Working GENTLY from the inside out, swirl your fingers of one hand around mixture slowly incorporating the dry into the milk.
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8
Continue doing this gradually incorporating more and more just until mixture starts to come together into a dough.
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9
Turn out onto clean surface and knead lightly until mixture comes together fully.
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10
DO NOT be too strong or forceful here or you will knock the air right out of the scones.
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11
Roll out dough into a rectangle about 1/2 inch or so thick.
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12
Cut into 9 good-sized scones with a large knife.
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13
Cut down straight and try not to use a cutting motion.
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14
(You can use a cutter if you like but try not to twist it a lot while cutting)
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15
Place on grease proof papered or silicon covered tray and brush with beaten egg, attempting to not get any egg mixture down the sides of each scone.
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16
Top each scone with a bit of the remaining cheese and place in the middle shelf of the oven for 13 1/2 minutes.
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17
When cooked, cool on wire rack and try not to eat for 5 minutes or so (if you can manage this bit you're a better person than I, because I can't!)
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18
Serve with cold, real butter and enjoy.
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19
YUM!!
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20
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