Scottish Cheddar Cheese And Spring Onion Tea-Time Scones

1. 1

   Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.

2. 2

   Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.

3. 3

   Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface.

4. 4

   Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.

5. 5

   Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.

6. 6

   Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.

7. 7

   Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer.

8. 8

   To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.

* Per serving · 4 servings · Values may vary.