450g Shipton Mill White Spelt Organic Flour
6 tsp baking powder
good pinch of salt
1 tsp mustard powder
2 onions, finely chopped
150g mature Cheddar cheese, grated
300ml fresh milk
beaten egg or milk to glaze
Preheat oven to 220°C (fan oven 200°C).
Sift the flour, baking powder, salt and mustard powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the onion and cheese, then mix in enough milk to make a soft dough.
Roll out on a lightly floured surface to about 1cm thick.
Cut out 16 rounds using a 6cm cutter, re-rolling as necessary.
Place on greased baking trays and brush with a little egg or milk.
Bake for 12-15 minutes or until well risen and golden.
Cool on a wire rack.
Freezer Tip: For a delicious cobbler topping for casseroles, remove the scones from the oven when they are two-thirds cooked, cool and freeze. Arrange the frozen scones on the casserole and cookfor 15-20 minutes.