Fluffy, golden-brown cheese scones made with sharp cheddar and a hint of spice. Ideal for breakfast, tea time, or a cozy snack.

250 g (2 cups) self-raising flour

75 g (2⅔ oz) cold butter, cubed

150 g (1¼ cups) cheddar cheese, grated (mild or strong)

125 ml (4¼ fl oz) milk

1 large egg

½ tsp mustard powder (optional)

1 tsp baking powder

¼ tsp salt

Pinch of cayenne pepper (optional)

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Preheat oven to 220 °C (425 °F) and position rack in the middle. Line a baking sheet.
In a large bowl, sift together flour, baking powder, salt, cayenne, and mustard powder (if using).
Add cubed cold butter and work into the flour with fingertips or a pastry blender until mixture resembles coarse crumbs.
Stir in grated cheddar until evenly distributed.
In a separate bowl, whisk together milk and egg.
Make a well in dry ingredients and pour in wet mixture. Mix until just combined—do not overmix.
On a lightly floured surface, turn out the dough and knead gently a few times.
Pat dough into a 2 cm–thick round. Cut into 8 wedges or use a round cutter.
Place scones on the prepared sheet. Optionally brush tops with milk for a shiny finish.
Bake 15–20 minutes, until golden brown. Transfer to a wire rack to cool slightly before serving.