Vintage cheddar cheese scones

Preheat oven to 220˚C/200˚C fan/gas mark 7. Line a baking tray with silicone parchment.

Using a large bowl mix together the flour, mustard powder, cayenne pepper and salt until well combined.

Using the tips of your fingers gently rub the cold butter into the flour mix until it resembles breadcrumbs. Stir in the vintage cheddar until well combined.

Mix together the egg and the milk. Make a well in the mix and add the egg and milk mixture. Using a knife bring the flour and cheese mixture into the middle until it has come together into a dough. Do not over work the dough; it should be gently kneaded until the edges are just smooth. If the dough is too wet, sprinkle with a little additional flour to coat the surface so that you can remove it from the bowl.

Place the dough on a floured board and press into a 4cm thick round. Cut the scones out using the cookie cutter. Any fragments of dough can be gathered together and pressed out again.

Place on the baking tray and brush the top with egg wash. Sprinkle on the remaining cheese. Leave to rest for 10 mins before transferring them to a preheated oven to bake for an additional 10 mins until golden brown. The scones are ready if they sound slightly hollow when tapped.