Makes 7 scones
225g Shipton Mill Italian Type 00 flour
Generous shake of Cayenne Pepper
2 teaspoons baking powder
55g hard baking margerine (or butter)
120g mature cheddar
100ml milk plus a little more for glazing
Heat oven to 180 degrees fan, with a baking sheet in the oven.
Mix flour, salt, baking powder, cayene together in a bowl. I like to use a whisk. Rub in the butter till it's like breadcrumbs. Sprinkle 100g of the cheese in, then mix in the milk to a soft dough. Turn onto a floured surface, pat down to al level surface rather than roll it out, as I find this keeps the scones nice and light, to about 5cm thickness. Cut out rounds, brush with remaining milk, sprinkle on remaining cheese and place on the heated baking sheet. Bake for 16 minutes till beautifully golden. And eat warm with lots of lovely butter!