Henriette's Cheese Scones

Ingredients

• 500g plain flour
• 2 tsp bicarbonate of soda
• 4 tsp cream of tartare
• 50g diced cold unsalted butter
• 25g Trex (or another 75g butter)
• 1/2 tsp mustard powder
• 300ml milk
• 200g grated cheddar or similar hard cheese
• 1 egg

Method

1. Preheat your oven to 220 C.
2. Put all the dry ingredients, butter and Trex in a food processor and pulse until the fat is incorporated.
3. Add all the milk and pulse a few more times to mix.
4. Tip the dough out onto a floured surface and knead lightly until it comes together.
5. Roll out to about 3cm thickness.
6. Dip a 3cm cutter in flour and stamp out as many scones as you can.
7. Reroll the scraps and stamp out the rest.
8. Place the scones on a lined baking sheet, beat the egg and brush the tops.
9. Bake for 10 minutes.
10. Turn the oven down to 200 C and bake for another 10 minutes, until golden brown.
11. Move the scones to a wire rack and allow to cool for 10 minutes before eating.

Notes

These freeze very well in a freezer bag and last for months. Reheat in the toaster or (briefly) in the microwave on low power.