Ingredients

450g Shipton Mill White Spelt Organic Flour

6 tsp baking powder

good pinch of salt

1 tsp mustard powder

80g butter

2 onions, finely chopped

150g mature Cheddar cheese, grated

300ml fresh milk

beaten egg or milk to glaze

Method

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.