Cheese Scones

• 10 oz. (2 cups) all-purpose flour
• 1 Tbsp. baking powder
• 0.5 tsp. salt
• 0.5 Tbsp. mustard powder
• 2 oz. butter
• 4 oz. strong hard cheese
• 1 Tbsp. minced chives
• 0.25 cup cold milk
• 0.25 cup cold water
• 1 egg beaten with a splash of milk

Pre-heat your oven to 425F.

Mix together the first 4 ingredients, then cut in the butter and rub it in with your fingers until it looks like breadcrumbs.

Finely grate the cheese and add all but a little that you reserve for topping the scones.

Mix in the milk and water until the dough just comes away from the edge of the bowl. Do not over-handle the dough.

Place the dough on a lightly-floured surface and form into a rectangle about 1" high.

Use a 2.5" fluted cutter to make the scones, reforming the dough as necessary while still manhandling it as little as possible.

Place the scones on a baking tray, brush them with the egg and milk mixture, top with the remaining cheese, and bake for about 15-20 minutes, or until the tops are golden.

Let them cool a little before cutting them open, spreading them with cold butter, and tucking in.