Cheese Scones

Method

1. Preheat the oven to 220°C (200°C fan, gas mark 7). Lightly oil and flour your 23 x 29 baking tray and put to one side.

2. In a large bowl combine the flour, salt, cream of tartar, 100g mature cheddar and black pepper.

3. In another bowl combine the buttermilk, olive oil, water, Worcestershire sauce and mustard.

4. Make a well in the centre of the flour mixture and pour in the buttermilk mixture.

5. Using your hand, spread your fingers wide and mix the buttermilk and flour mixtures together until well combined, adding a little more cold water if the mixture is a little too dry to come together.

6. Sprinkle a work surface with a little extra flour and place your dough in the centre. Using a rolling pin, roll out the dough to approximately 2.5 cm thick.

7. Cut cirlces out of the dough, and place close together on the prepared baking tray. Repeat this process until the dough has been used.

8. Brush each scone with the beaten egg and evenly sprinkle on the remaining 25g grated Cheddar cheese.

9. Bake in the oven for 20 minutes or until risen and golden, covering with foil if the cheese begins to brown too much.