Step 1

Preheat your oven to 200 C/400 F/Gas Mark 6.

Step 2

Put 225 grams flour, 2 tsps baking powder and salt into a large mixing bowl or food processor.

Step 3

Rub 50 grams cold butter into the flour with your fingertips or whizz with the flour in the food processor for 20 seconds or so until you are looking at fine breadcrumbs in your bowl.

Step 4

If using a food processor then tip the fine rubble into a large mixing bowl.

Step 5

Tip the 120 grams of mature cheddar cheese into the bowl and then pour in the 150 mls milk.

Step 6

Using a wide bladed blunt knife or similar stir the milk into the mixture until you get a shaggy dough.

Step 7

Now is the time to get your hands in and squish the dough into a smoother mass of dough still in the bowl. Empty it out onto a very lightly floured surface.

Step 8

Using your hands (or a rolling pin) very gently roll/shape out the dough to 3.5 cm thick. It will be a relatively small shape. Using a 6 cm cutter or similar cut out the scones.

Step 9

Reshape the left overs and gently repeat until you run out. If the last is not enough to fashion a whole scone then just use your hands to make a scone shape. That one is yours......cooks perks.

Step 10

Brush with milk or eggwash and bake for about 15 minutes.

Step 11

Cool on a wire rack a little before slicing open warm and slathering with butter.