National Trust Cheese Scones

Ingredients
450g self-raising flour
110g margarine
100g grated mature Cheddar cheese
1 tsp cracked black pepper
1 egg
150ml milk
1tsp English mustard



Preheat the oven to 180C

Place the flour and margarine in your mixing bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs

Stir in most of the cheese (leave enough to place grated cheese on top of the scones later), salt and pepper

Mix the egg with three quarters of the milk and the mustard. Pour into the mix and use a spoon to combine the wet and dry ingredients keep adding the remaining milk a little at a time until the mixture comes together and forms a dough

Divide into two even sized pieces and gently roll into large balls on a lightly floured surface. 

Flatten them lightly and cut into four by slicing both ways across the middle. Place on your lined baking tray

Divide the remaining cheese and place on the top of the scone and place into the preheated oven for 10-15 minutes or until risen and golden