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1
Pre-heat oven to 190u00b0C.
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2
In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.
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3
Add the cheese, salt, baking soda, mustard powder and basil, mixing well.
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4
Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.
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5
This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.
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6
Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).
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7
Make three equal horizontal, then vertical cuts resulting in 9 scones.
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8
Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.
