Makes 12
8 oz (225g) self-raising flour
2 level teaspoons baking powder pinch of salt
1 oz (50g) butter
2 oz (50g) grated hard cheese 1/4 pint (150ml) water
milk or egg and water, for glazing
Heat the oven to 425°F (220°C) or Gas no. 7. Sift the flour, baking powder and salt into a medium-sized mixing bowl. Add the butter in pieces and rub in with the fingertips. Stir in the grated cheese.
Make a well in the flour mixture and pour in the water. Using a table knife, mix together until dough is soft, but not sticky. Turn on to a floured board and knead about 3 times just to smooth the underside. Turn dough smooth side up and pat or roll out to a thickness of 1/2 inch (1cm).
Using a 2 inch (5cm) floured round cutter, cut 12 rounds of dough. Press together the trimmings and use to make the last few. Arrange scones on a greased baking sheet and brush with milk or egg and water. Immediately place above centre in preheated oven and bake for 10-12 minutes until well risen and golden brown. Hot cheese scones are marvellous for a coffee morning party. Or split in half and top them with cream cheese and tomato or egg slices for tea.
Variation: For softer and richer scones, use 1 lightly beaten egg mixed with enough water about 4 tablespoons to equal 1/4 pint (150ml).