by Lena Kuppens

350 g plain flour
1 tsp baking powder
1 tsp bicarb soda
1½ tsp mustard powder
pinch salt
fresh black pepper
120 g grated cheddar cheese
50 g melted butter
1 tbsp yogurt
1 cup/250 ml cold milk

Preheat the oven to 220° C and line a baking tray with baking paper.

Sift flour, baking powder, bicarb powder, mustard powder, salt and pepper in a big bowl. Add 100 g of the cheese and mix through.

Add the melted butter and mix through. Make a well in the center.

Dissolve the yogurt in the milk. Pour the milk in the well and fold the scone dough together gently with a wooden spoon or spread fingers until it just starts to come together. Do not over mix!

Turn out onto a lightly-floured surface. Without kneading it press out to a 2.5 cm-thick round. Brush with some milk and sprinkle the leftover grated cheese over the top. Cut in half, then quarters, then eights.

Transfer the scones to a prepared baking tray and bake in the oven for 20 minutes or till golden brown.

Best eaten the same day with some more butter.